Ingredients

Directions

When you have that craving for summer tomatoes, this recipe will come close to satisfying. Pick Roma tomatoes with ripe red color, but be sure they're firm and not over-ripe.

Preheat oven to 425F

Halve the tomatoes lengthwise. Remove cores and squeeze gently over sink to remove some of the juice. Place tomatoes, cut side up, in a glass baking dish.

In a small mixing bowl, whisk the olive oil, garlic and vinegar to combine. Drizzle the dressing through a sieve all over the tomatoes. Season with salt and pepper.

Place tomatoes on center rack of oven and bake until partially dehydrated and lightly browned at edges. Remove from oven and sprinkle the cheese over the tomatoes while they’re still hot.

Serve as a side dish with roast chicken or meats, or keep some in refrigerator for topping bruschetta.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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