Foodie Blog Roll 2

Tuesday, October 18, 2011

Roasted Parmesan Basil Tomatoes

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I love that it's cooling off a little outside. It means I can use my oven with out feeling like I am going to have a heat stroke! I know that sounds dramatic, but I think the summer was a little brutal for everyone. And i swear, my kitchen is the hottest room in the house before I turn on any appliances. Well that and my bathroom!
{Hair dryer, straighter, curling iron....}


Roasted Parmesan Basil Tomatoes


Roasted Parmesan Basil Tomatoes
     makes 8 slices
2 large tomatoes
8-12 fresh basil leaves
1 T dried oregano
1 T fennel seeds
Salt and pepper
1/3 C grated Parmesan cheese

Preheat oven to 450° and line baking sheet with foil. Slice the tomatoes into 4 slices each; about 1/2 to 3/4 an inch in thickness. {Discard top and bottom of tomato or use in something else}. Place each tomato slice onto baking sheet. Sprinkle tomato slices with salt and pepper, then with oregano and fennel seeds. Chop or tear fresh basil leaves and sprinkle over tomatoes. Lastly, top with Parmesan. Bake for 10 to 15 minutes.


It's really that simple. These little slices sort of tasted like pizza! These would be a nice side dish or appetizer for an Italian meal. The basil and fennel seeds pack a flavor punch and the Parmesan binds it all together. Say it with me....mmmMMMMmmmm.

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