Oven-Roasted Parmesan Tomatoes
Ingredients
4 Large Beefsteak or Heirloom Tomatoes, Halved Horizontally
1 Tablespoon Olive Oil
1/2 Cup Fresh Ricotta Cheese
2 Teaspoon Thyme, Picked Free of Stems and Finely Chopped
2 Teaspoon Parsley, Finely Chopped
1 Teaspoon Oregano, Picked Free of Stems and Finely Chopped
1/4 Cup Parmigiano Regiano, Freshly Grated
Kosher Salt And Black Pepper, to Taste
Preparation
Pre-heat the oven to 450 degrees F.
1. Place the tomatoes on a foil lined cookie sheet, cut side up.
2. Brush tomatoes with olive oil. Season well with salt and pepper.
3. Mix together the ricotta, thyme, parsley and oregano. Spread about a tablespoon on top of each tomato. Sprinkle tops with Parmigiano Regiano.
4. Bake tomatoes until soft and cheese has browned, about 15 minutes.
5. Serve immediately.
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