Summer Garden Recipe: Roasted Tomatoes Topped with Parmesan and Mozzarella
Since I've such a huge of harvest of tomatoes this summer, I have been continuously searching for new recipes to use my tomatoes in! I stumbled across a recipe for roasted tomatoes on Pinterest and ended up doing my own spin on it!
It's super simple, and no exact measurements are needed--just whip together and use as little or as much of the ingredients as you would like.
Note, that I've tried roasting these on a sheet pan as well as a baking dish and actually prefer the baking dish, The sheet pan allowed them to dry up too quickly, while the baking dish make them nice, juicy, and bubbly. It even made the olive oil a major component of flavor.
First, preheat your oven to 400 degrees F. When you're ready to make this, just slice your tomato into round slices. Toss the slices with olive oil, salt, and pepper. Lay them in a single layer in the baking dish. Top with shredded parmesan and shredded mozzarella. Some recipes call for one or the other, but I figure why not try the best of both worlds?
Bake them on the middle rack for about 15-20 minutes. Once nice and warm and melty, I put them under the broiler for a few minutes until the cheese gets that browned, bubbly effect. This just finishes the off in my opinion.
Voila! A perfect side dish, appetizer, snack, or even a meal with wine and other tomato appetizers. Delicious!