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Thick tomato slices under the broiler with olive oil, garlic, oregano and a lid of shredded Parmesan. Five ingredients and a few minutes, and they land somewhere between a side dish and something you eat standing at the stove.
Slice them thick. Thin slices collapse into the foil before the Parmesan has had time to color.
12 oz tomatoes on the vine, vine removed, washed, and cut into 1/4" slices
¼ cup extra virgin olive oil, plus more for coating the pan
½ cup shredded Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
½ tsp pepper
1Preheat your oven's broiler.
2Line a baking sheet with tin foil and brush with oil.
3Arrange tomato slices in a single layer on the prepared baking sheet.
4Drizzle each slice with olive oil, using a brush to spread evenly.
5Season with garlic powder, oregano, salt, and pepper.
6Sprinkle Parmesan cheese over the top of each tomato slice.
7Broil, 3 minutes from the heat until cheese is browned and bubbly. Can add an extra minutes if not golden enough, but watch closely because they will burn quickly.
Ingredients
12 oz tomatoes on the vine, vine removed, washed, and cut into 1/4" slices
¼ cup extra virgin olive oil, plus more for coating the pan
½ cup shredded Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
½ tsp pepper
Directions
1Preheat your oven's broiler.
2Line a baking sheet with tin foil and brush with oil.
3Arrange tomato slices in a single layer on the prepared baking sheet.
4Drizzle each slice with olive oil, using a brush to spread evenly.
5Season with garlic powder, oregano, salt, and pepper.
6Sprinkle Parmesan cheese over the top of each tomato slice.
7Broil, 3 minutes from the heat until cheese is browned and bubbly. Can add an extra minutes if not golden enough, but watch closely because they will burn quickly.
Parmesan Crusted Tomatoes
