It is undeniable that sometimes the best dishes come from the most simple ingredients. Fresh tomatoes are one of those summertime foods that, in the peak of the season, are just perfection. They have a lot of flavor and require very little, if anything, to bring out their best flavors. Alex definitely finds it weird that sometimes I eat plum tomatoes during the Summer like one would eat an apple.
This is a recipe that’s so simple, requires just a few ingredients, but is super delicious. You can use really good parmigiano reggiano if you’d like, but domestic parmesan gets the job done just as well. Fresh basil is really best for this because Summer is also its season to shine. I used these as a side dish to some chicken, but you could also top a salad with them.
baked parmesan tomatoes
makes about 3 servings
2 beefsteak tomatoes
2 sprigs fresh basil, about 8 leaves
1/2 cup grated parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
extra virgin olive oil
Preheat the oven to 400 degrees. Cut the tomatoes horizontally into 1/2 inch slices. Place on a parchment lined baking sheet. Cut the basil leaves into thin strips and distribute over the tops of the tomatoes. Combine the cheese, oregano, salt, and pepper in a small bowl and stir to combine. Sprinkle a heaping teaspoon full of the mixture onto the tops of the tomatoes, covering the tops. Drizzle with olive oil. Bake for 12-12 minutes or until the cheese starts to brown.Remove from oven and let cool slightly before serving.