Ingredients
Method
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Tomatoes: Slice the tomatoes into 1/4-inch thick rounds. If the tomatoes are juicy, pat them dry with a paper towel.
Prepare the Baking Sheet: Lightly grease a baking sheet or line it with parchment paper to prevent the tomatoes from sticking.
Season the Tomatoes: Arrange the tomato slices on the prepared baking sheet in a single layer. Sprinkle each slice with a pinch of salt and freshly cracked black pepper. Drizzle a little olive oil over the slices.
Add Toppings: In a small bowl, mix the grated Parmesan cheese with dried oregano. Evenly sprinkle the cheese mixture over the tomato slices.
Bake: Place the baking sheet in the oven and bake for 5-7 minutes, checking for light golden spots. For richer color, broil for an additional minute, watching closely to avoid burning.
Rest and Garnish: Once baked, remove the tomatoes from the oven and let them rest for 2 minutes. Garnish with freshly chopped parsley (optional) before serving.
Serve: Serve the tomatoes immediately while still hot and bubbly.
Notes
- For best results, use fresh, ripe tomatoes. Beefsteak tomatoes give the best coverage for large slices, while Roma tomatoes are firmer and hold up well during baking.
- Freshly grated Parmesan cheese melts and crisps better than pre-shredded cheese.
- You can add fresh basil or garlic for extra flavor, or top with a breadcrumb mixture for a crispy finish.
- Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat at 375°F (190°C) for 5-7 minutes.