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.
12oztomatoes on the vine, vine removed, washed, and cut into 1/4" slices
¼cupextra virgin olive oil, plus more for coating the pan
½cupshredded Parmesan cheese
1tspgarlic powder
1tspdried oregano
1tspsalt
½tsppepper
1
Preheat your oven's broiler.
2
Line a baking sheet with tin foil and brush with oil.
3
Arrange tomato slices in a single layer on the prepared baking sheet.
4
Drizzle each slice with olive oil, using a brush to spread evenly.
5
Season with garlic powder, oregano, salt, and pepper.
6
Sprinkle Parmesan cheese over the top of each tomato slice.
7
Broil, 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.
12oztomatoes on the vine, vine removed, washed, and cut into 1/4" slices
¼cupextra virgin olive oil, plus more for coating the pan
½cupshredded Parmesan cheese
1tspgarlic powder
1tspdried oregano
1tspsalt
½tsppepper
Directions
1
Preheat your oven's broiler.
2
Line a baking sheet with tin foil and brush with oil.
3
Arrange tomato slices in a single layer on the prepared baking sheet.
4
Drizzle each slice with olive oil, using a brush to spread evenly.
5
Season with garlic powder, oregano, salt, and pepper.
6
Sprinkle Parmesan cheese over the top of each tomato slice.
7
Broil, 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.
