Roasted Tomatoes are drizzled with olive oil, seasoned and ready in less than 15 minutes and yummy served with barbecued meats or fish.
I have made roasted tomatoes with regular olive oil but prefer Chipolte olive oil, because of the extra heat. Just add a few drops of hot sauce to regular olive oil and the same result is achieved!
Enjoy!
Roasted Tomatoes
Print recipe| Serves | 4 |
Ingredients
- 3 large tomatoes (cut in half)
- 2 - 3 Tbsp Chipolte olive oil (or regular olive oil that has a couple of drops of Tabasco added to it.)
- 1/4 Tsp salt
- 1/4 Tsp pepper
- 1/2 Tsp dried basil or oregano
- 2 Tbsp freshly grated Parmesan cheese
Directions
| Preheat the oven to 375 deg F. Line a rimmed baking sheet with parchment paper. | |
|
Slice the tomatoes in half and drizzle with the olive oil. Sprinkle on the salt, pepper and oregano (or basil). Sprinkle with freshly grated Parmesan and bake uncovered for 15 minutes or until softened.  | |