|Chex playing with some food that feel out the the bag from the Co-op|
Roasted tomatoes are good as a starter, served on crostini with cheese, or as a quick spaghetti sauce that you can can to have a wonderful sauce all year along. I usually serve up these tomatoes with spaghetti and mix in a little pasta water and olive oil to make a quick sauce and serve it along with chicken. You could even add in a splash of cream, if you had it on hand, which we never do.
Created by Rayna of Curious Country Cook
3 tomatoes (I used off the vine), cleaned
3 tbsp Parmesan/Romano cheese blend, grated
1/8 tsp dried oregano
1/2 lemon, zested & juiced
pinch of pepper
dash of red pepper flakes (optional)
a little sugar (see Notes)
1 - 1 1/2 tbsp olive oil
1. Preheat the oven to 450F and line a pan with non-stick foil.
2. Cut the tomatoes horizontally, into 1/2'' thick slices, and lay on the prepared pan. -Depending on the size of your tomatoes you may get 4 or more slices per tomato.
3. In a small bowl, combine the cheese, bread crumbs, oregano, pepper, and lemon zest. Sprinkle each tomato slice with an even amount of the cheese mixture. - I used about 1/2 tbsp per slice.
4. Drizzle the olive oil evenly over all of the tomatoes and squeeze some of the juice of the 1/2 a lemon you zested earlier on top.
5. Bake for about 15 minutes before switching your oven to Broil (500F) to get the cheese mixture golden & crispy, about 8 minutes or so.
-This is an acidic dish so if you want you can add 1/2 tsp or so of sugar to balance the acidity.
-If you have any fresh herbs like thyme or rosemary, you can add some of that on the tomatoes to give it more flavor.