Tomato Slabs Roasted with Pesto and Parmesan

This simple way of preparing tomatoes caught my eye during a rerun episode of The Barefoot Contessa.  It's perfect for this time of year when the tomatoes are at their best. 

And the basil is growing profusely.  When we become overrun with the stuff I make pesto. Some for enjoying now, and some for the freezer.  


For the freezer batch, I use the food processor to combine the basil leaves, olive oil and salt and pepper as usual, but I find it has a much fresher taste if I stir in the freshly grated Parmesan Cheese, ground pine nuts and fresh minced garlic cloves just when I'm ready to use the pesto (rather than freezing the garlic and pine nuts with the sauce.)  





These are SO delicious, and so easy to put together ~ just thick tomato slices, a sprinkle of salt & pepper, a gentle shower of dried oregano, a few drops of olive oil, then they are roasted for a few minutes. Next a spoonful of fragrant pesto, and a topping of cheese, then back they go into the oven until the cheese melts.


I made a few changes to The Barefoot Contessa version.

I used my own version for the pesto, and also cut way back on the salt and oil compared to Ina's version. The pesto is already seasoned, and contains olive oil, and the Parmesan is plenty salty.
  

These would make a fabulous appetizer, light lunch, and they are a salad or side dish ~ delicious served warm, or at room temperature.


This version is roasted in a 425˚ (F) oven for just a few minutes, but I'm sure they could be made on the outdoor grill either on a perforated grill basket, or a grill-proof baking sheet.

This one, and similar simple recipes can be found in Ina's "How Easy Is That?" cookbook.

Next time I would consider topping them with grated mozzarella cheese or Romano.  I think they would be equally delicious that way, too.


The printable recipe can be found on my recipe page by clicking here.


Thanks so much for stopping by, and for any thoughts you would like to share.