Roasted Roma Tomatoes

This bright and flavorful side dish is great accompaniment to almost any entrée, especially Italian dishes like pasta, chicken parmesan and even pizza!


Recipe and photograph by Kimme Hargrove

3-4 Roma tomatoes, halved vertically
Olive oil, for drizzling
2-3 Tablespoons fresh herbs, chopped (any combination of parsley, rosemary, thyme, basil or oregano. Or substitute Italian seasoning if you don’t have fresh herbs)
Salt and pepper, to taste
Parmesan cheese, grated

Heat oven to 425°F.

Place tomatoes skin side down on a baking sheet. Drizzle lightly with olive oil. Sprinkle herbs or Italian seasoning, salt and pepper on each tomato half. Cover with grated Parmesan cheese.

Bake 12-14 minutes until cheese begins to brown.

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