Cheesy baked tomatoes

A delicious way to enjoy farm-fresh produce!

Ingredients

In my never-ending quest to ensure that each tomato I grow in my garden gets appreciated as much as possible, I’m always looking for new ways to serve them up. While we have a bountiful crop this year, sometimes I feel guilty just chopping them up for a salad or a pasta sauce, where their fantastic flavour might not shine as brightly as I would wish. This simple dish is an ideal way to showcase fresh tomatoes, and it would be great for breakfast, lunch or dinner. If you’re looking for more ideas about how to enjoy tomatoes, check out this recipe roundup.

• 1 – 2 medium or large ripe tomatoes
• Roasted garlic (or other flavour) olive oil
• Finely chopped fresh herbs (rosemary or thyme are delicious)
• Salt and pepper
• Grated parmesan or non-dairy cheese
• Slices of crusty bread, toasted, to serve (optional)

Method

• Preheat oven to 375F and line a baking tray with parchment paper.
• With the tip of a sharp knife, remove and discard the core from the tomato(es). Cut crosswise into 1/3 inch (.6 cm) thick slices.
• Arrange the slices in a single layer on the prepared baking tray.
• Brush the tops with the olive oil; sprinkle generously with herbs plus salt and pepper. Sprinkle a spoonful of cheese over each slice.
• Bake for 12 – 15 minutes until tomatoes have softened and cheese has melted.
• Serve warm, as is or on top of toasted crusty bread.

Serves 2 – 4.