Friday, January 21, 2011

Roasted Tomatoes

Prepared January 20, 2011. By slicing the tomatoes through their poles, they are kept intact and hold their juice.
8 small ripe tomatoes, cut through the poles
1 T olive oil
2 T grated Parmesan cheese
Kosher salt and freshly-ground pepper
Preheat toaster oven to 425 degrees F. Arrange tomato halves cut side up in an 8-inch roasting pan. Season well, sprinkle on the cheese, and drizzle on the oil. Roast 10 minutes, rotate pan 180 degrees (π radians), and continue for another 8 to 10 minutes, until tomatoes are nicely colored and bubbling. Serves 4. Makes a good side dish for onion-braised spare ribs or other rich entrée.

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