Simple Weeknight Side Dish: Pesto Roasted TomatoesKelsey Banfield
A lot of my friends are always asking me for quick side dishes they can make with summer produce. Most of the time people are coming home from work or from the beach and simply don’t have a ton of time to roasted summer vegetables or make anything terribly involved. My favorite suggestion this summer has been to make Pesto Roasted Tomatoes. This dish is so incredibly simple to make and is unbelievably tasty. Best of all, it really only requires three main ingredients: good tomatoes, fresh pesto and Parmesan. Things that most of us have on hand or can procure quickly and inexpensively. I adapted this recipe from Ina Garten, her recipes are always easy to make. I hope you can enjoy this one or two nights this summer, it is so delicious and easy to make!
Pesto Roasted Tomatoes
2 to 2 ½ pounds tomatoes
3 tablespoons olive oil
2 teaspoons dried oregano
1 pinch freshly cracked black pepper
½ cup pesto
½ cup freshly grated Parmesan cheese
1. Preheat the oven to 425F.
2. Core the tomatoes and slice them horizontally in ½-inch thick slices. Arrange them on a rimmed baking sheet or in a baking dish, drizzle them with olive oil, a pinch of oregano, salt and pepper.
3. Bake the tomatoes for 10 minutes. Remove them from the oven and spread a dollop of pesto slice and evenly distribute the Parmesan on top. Bake for an additional 10 minutes, or until the cheese has melted and the tomatoes are beginning to crinkle around the edges.