February 11, 2013 by Sam
I love fresh, plump tomatoes in the summer. They have so much flavor on their own that I find it delicious to thickly slice, salt & pepper, and drizzle them with olive oil. Yum!
Unfortunately, it’s winter and the best vine picked tomatoes are few & far between. Yes, tomatoes can be grown year round indoors but they’re not quite the same to me. Luckily, roasting tomatoes brings out great flavor.
This quick & easy recipe is a great side dish to any meal – brunch, lunch, dinner, you name it! I served mine alongside some Beer Chicken and Creamed Spinach.
The leftovers are tasty too. I chopped up a leftover tomato & ate it with cottage cheese. Give it a try & tell me what you think!
Garlic Parmesan Roasted Tomatoes (adapted from Proud Italian Cook)
3 medium sized tomatoes
Salt & pepper
4 garlic cloves, crushed
1 tbs. butter
3 tbs. grated parmesan
Preheat your oven to 400 degrees. Cut your tomatoes in half widthwise. Salt & pepper tomatoes to your taste.
Combine the garlic & butter and melt over the stove or in a microwave. Spoon on top of the tomatoes then sprinkle the parmesan on top.
Bake for 5 minutes then broil for an additional 5 minutes. Voila!