Easy, healthy, and delish. Roasting the tomatoes really intensifies their flavor. This is perfect to make in the winter months when store-bought tomatoes can be pretty blah. For lunch, it stands on its own. For dinner, it makes a great side for any meat or fish.

Ingredients 1 pint of large cherry tomatoes 2 good tablespoons olive oil 1 1/2 teaspoons dried oregano 1 1/2 teaspoons kosher salt 1/2 teaspoon fresh ground black pepper 1/2 cup pesto sauce (you can find my recipe here) 1/2 cup freshly grated parmesan cheese

Directions

Preheat oven to 425 degrees F.

Core the tomatoes and then slice them across (not through the stem) in half. Arrange the halves in a single layer on a sheet pan and drizzle with the olive oil and sprinkle with the oregano, salt and pepper. Bake the tomatoes for 10 minutes. Remove them from the oven and spread each half with pesto and sprinkle with the parmesan cheese. Return the tomatoes to the oven and continue baking for 7-10 minutes, until the parmesan is melted and begins to brown. Using a flat spatula, put the tomatoes onto a serving platter. Serve hot, warm or at room temperature.