Tuscan Roasted Tomatoes
Author: Chef Eli
Recipe type: Side Dish
Cuisine: Italian
- 12 medium sized tomatoes on the vine
- 4 tbsp good quality EVOO
- 1 cup shredded Pecorino cheese
- Salt and Pepper to taste
- Handful of fresh basil leaves
- Preheat oven to 400 degrees.
- Slice tomatoes in half vertically and assemble on a baking sheet leaving at least an inch between each piece.
- Drizzle 2 tablespoons of EVOO and sprinkle a liberal amount of salt and pepper over each piece of tomato.
- Sprinkle Pecorino cheese over each tomato.
- Bake for approximately 25 minutes or until the tomatoes wilt and the cheese becomes golden brown.
- Assemble tomatoes on a plate and drizzle with remaining 2 tbsp EVOO and fresh basil leaves.
- Serve hot or at room temperature. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/tuscan-roasted-tomatoes/
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