These Tuscan Roasted Tomatoes are one of my favorite sides to compliment almost any meal. My love affair with Pecorino cheese started when I spent a summer living in Tuscany, and visited Pienza, a village known for it’s production of Pecorino. Although Pecorino is often served with honey or fruit preserves, it is also the perfect compliment to the sweet flavor of roasted tomatoes.
Tuscan Roasted Tomatoes
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Side Dish
Cuisine: Italian
Ingredients
- 12 medium sized tomatoes on the vine
- 4 tbsp good quality EVOO
- 1 cup shredded Pecorino cheese
- Salt and Pepper to taste
- Handful of fresh basil leaves
Instructions
- Preheat oven to 400 degrees.
- Slice tomatoes in half vertically and assemble on a baking sheet leaving at least an inch between each piece.
- Drizzle 2 tablespoons of EVOO and sprinkle a liberal amount of salt and pepper over each piece of tomato.
- Sprinkle Pecorino cheese over each tomato.
- Bake for approximately 25 minutes or until the tomatoes wilt and the cheese becomes golden brown.
- Assemble tomatoes on a plate and drizzle with remaining 2 tbsp EVOO and fresh basil leaves.
- Serve hot or at room temperature. Enjoy!
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Delish!
This looks so good and sounds easy to eat. I don’t even think i need to write this down. Thanks so much for sharing and the brilliant pics.
When you say slice in half vertically, do you mean from stem end to blossom end?
Yes
These look so good with the melted cheese. What a great way to serve summer tomatoes!