Tomatoes Roasted with Pesto

Ingredients
Tomatoes, enough to make a single layer of slices on a baking sheet, about 2 pounds
Olive oil
Salt and freshly ground black pepper
¹⁄₂ cup pesto store bought or homemade
¹⁄₂ cup Parmesan cheese, grated or shredded

Instructions
1. Heat oven to 425*F.  Line baking sheet with parchment paper. 

2. Slice tomatoes and spread in an even layer over baking sheet.  Drizzle with olive oil then sprinkle with salt and pepper.  Bake 10 minutes. 

3. Remove from oven and dollop 1 teaspoon pesto on each tomato slice.  Sprinkle with Parmesan and return to oven.  Cook until Parmesan is melted and starts to brown, about 10 minutes. 

Comments
This recipe is from Taste and Tell.  We’ve made it twice now, both times with success.  The recipe is very simple and super easy, plus it’s tasty and goes well with many dishes.  I especially liked eating it with eggs.  What makes this recipe even better, is that I tend to have all of the ingredients on hand during tomato season!

Shown here with Crescent Egg Puffs.