Tomatoes Roasted with Pesto

Transform simple ripe tomatoes into an irresistible appetizer bursting with fresh Italian flavors! This easy recipe serves 6 and delivers 798 calories per serving (Total Fat 78g, Saturated Fat 15g, Carbs 12g, Fiber 3g, Sugars 5g, Protein 17g, Cholesterol 25mg, Sodium 707mg). Perfect for impressing guests or elevating weeknight dinners.

2 to 2 pounds large ripe red tomatoes
3 tablespoons quality olive oil
2 teaspoons dried oregano
Kosher salt
teaspoon freshly ground black pepper
cup pesto (store-bought or homemade, see below)
cup freshly grated Parmesan cheese

Pesto Ingredients:

Yield: about 4 cups vibrant, nutty, and ready to elevate any dish!

cup walnuts
cup pine nuts
3 tablespoons chopped garlic (about 9 cloves)
5 packed cups fresh basil leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cups quality olive oil
1 cup freshly grated Parmesan cheese

Instructions:

Preheat oven to 425F (220C) get ready for caramelized perfection!
Core tomatoes and slice horizontally into -inch thick rounds. Arrange in a single layer on a baking sheet. Drizzle with olive oil, sprinkle with oregano, 1 teaspoons kosher salt, and pepper. Pro tip: Use the ripest tomatoes for juicy, flavorful results.
Roast for 10 minutes. Remove, spread pesto generously on each slice, top with Parmesan. Bake 7-10 more minutes until cheese melts and golden-brown bubbles form.
Transfer to a platter with a spatula, add extra salt if desired, and serve hot, warm, or room temp. Watch them disappear!

To Make the Pesto:

Place walnuts, pine nuts, and garlic in a food processor with metal blade. Pulse 30 seconds for crunch.
Add basil, salt, and pepper. With motor running, slowly pour in olive oil until silky-smooth.
Add Parmesan and puree 1 more minute. Use immediately or store in fridge/freezer topped with olive oil.