Roasted Tomatoes with Pesto and Garlic
The recipe is from Barefoot Contessa and it’s an absolutely delicious starter, side or a great substitute if you crave pizza, but are trying to stay away from carbs. My secret ingredient to this recipe is loads of garlic! For wine, I like roasted tomatoes with Chianti, but tomatoes are also great with Sangiovese or a Cabernet Sauvignon.
- 2 to 2 1/2 pounds large red tomatoes
- 3 tablespoons good olive oil
- 2 teaspoons dried oregano
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup store-bought pesto
- 1/2 cup freshly grated Parmesan cheese
- Chopped garlic
Preheat the oven to 425 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and then sprinkle salt, pepper, and chopped garlic over the tomatoes. Bake the tomatoes for 10 minutes and then remove from oven and spread each slice with pesto and sprinkle with parmesan cheese. Bake for an additional 7 to 10 minutes or until cheese is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter.