Monday, April 14, 2014

Italian Roasted Tomatoes

Wow.  Am I glad that I had extra tomatoes on hand to play with in the kitchen.  The aroma of these baking is like a pizza but without the bread.

Italian Roasted Tomatoes

2 tomatoes, sliced 1/4" thick
extra virgin olive oil
1/2 cup mozzarella cheese, grated
1/3 cup Romano Pecorino cheese, grated  
Sea salt and freshly ground pepper to taste
dried oregano

Place the tomato slices on a non-stick aluminum foil or parchment lined baking sheet.  Drizzle the slices with olive oil and season them with salt and pepper.  Layer the mozzarella and Romano cheeses on top of the tomatoes.  Sprinkle a little oregano on top of each slice.  Bake for 20 minutes at 400°.

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