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Baked Parmesan Tomatoes
from the kitchen of Sharmagne Leland-St. John

2 medium tomatoes, cut in half
½ cup Parmesan, coarsely grated
2 teaspoons fresh oregano, chopped
Salt and freshly ground black pepper to taste
A drizzle of olive oil
Sprigs of parsley, chopped

Preheat oven or barbecue to 400° F

In a small bowl toss together the cheese, oregano,
salt and pepper. Top each tomato half evenly with
the cheese mixture. Drizzle with olive oil.

Bake approximately 10 minutes or until the cheese
begins to turn golden. Garnish with the parsley
and serve.

 

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