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Parmesan Tomatoes

A good savory little number this, fantastic with all manner of roasts and grilled foods but equally worth making as a side dish for cool, almost liquid mozzarella or a bowl of basmati rice flecked with torn herbs.

Recipe information

  • Yield

    enough for 4 as a side dish

Ingredients

tomatoes – 1 pound (450g)
olive oil – 3 tablespoons
basil – a small bunch
Parmesan – 1 1/2 ounces (40g), grated

Preparation

  1. Preheat the oven to 400°F (200°C). Cut the tomatoes in half and put them into a bowl. Pour over the oil, then add a good grinding of black pepper and a little salt. Tear the basil leaves and add them with the grated Parmesan. Toss the ingredients gently together, then put them in an ovenproof baking dish and bake for twenty-five to thirty minutes, until the tomatoes are soft and the Parmesan is slightly crisp.

Tender
TagsTomatoVegetableParmesanCheeseDairyBasilHerbs & SpicesSideDinnerVegetarianGluten FreeEasy5 Ingredients or FewerOven BakeCookbooks
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