I’m a fan of simple recipes that yield a variety of possibilities when planning dinner or entertaining. One of my go-to recipes is Parmesan roasted tomatoes. Quickly assembled and baked, this recipe adds a sweet and savory flavor to a number of meals. If entertaining, I will serve on the side of cheese and charcuterie boards or will chop the tomatoes and place on crostinis with goat cheese and pesto. I’ve even blended the tomatoes to make a dip. For dinner, I will serve as is with grilled proteins and vegetables, toss into pasta, or layer into casseroles. During warmer months, I will let the tomatoes cool slightly then add to salads or roasted vegetables. I prefer using Roma tomatoes, but you can choose any tomato you prefer. If you want less crunch, omit the bread crumbs. 

Parmesan Roasted Tomatoes
Serves 4

Ingredients
5-6 Roma tomatoes (or tomatoes of choice), sliced ½-inch thick
2-3 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons bread crumbs
1 tablespoon Italian seasoning
Salt and black pepper, to taste
¼ cup Parmesan cheese, shredded

Directions 

• Preheat the oven to 400°F and grease a 13×9-inch baking pan with butter or cooking spray. 
• In a medium bowl, toss together tomatoes, olive oil, and garlic to evenly coat. Spread tomatoes in an even layer in the prepared pan. 
• In a small bowl, stir together bread crumbs, Italian seasoning, and Parmesan cheese; season with salt and black pepper. Sprinkle mixture over tomatoes.  
• Bake for 20 to 25 minutes or until tomato skins wrinkle and topping is a light golden brown. Serve warm, garnished with fresh herbs if desired.

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