RECIPE: Parmesan Roasted Tomatoes

Everyone needs a light, go-to dish that they can snack on or & enjoy with their favorite breads…and these Parmesan Roasted Tomatoes are the perfect fit. Whip them up for 4 people in just 25 minutes to serve on game night or alongside your favorite meals.

And to treat yourself for making such a “winederful” side dish, pair these tomatoes with a glass of red wine from Italy in this week’s featured Weekly Tasting set: Three Expressions of the Noble Sangiovese Grape!

Now let’s get to cooking. 

Here are the essential ingredients:

  • 1/2 cup Parmesan, grated
  • 1 cup panko breadcrumbs
  • 1 tsp oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 tsp extra-virgin olive oil
  • 6 medium tomatoes, sliced 1/2″ thick
  • Fresh basil, for garnish

And here are the simple directions:

1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment.

2. Place the tomatoes on paper towel to remove excess moisture. In a small bowl, combine Parmesan, breadcrumbs, oregano, salt, pepper, and garlic. Add olive oil and stir to form a moist mixture.

3. Arrange tomato slices on baking sheet and scoop a heaping spoon of the Parmesan mixture on top. Gently press into an even layer. Bake until the cheese begins to brown, about 15-20 minutes. Garnish with fresh basil, and serve warm.

Yes, it’s that easy! Munch on these tomatoes on a chilly winter day as you sip on a red wine from Italy in this week’s tasting by Laura Maniec, Three Expressions of the Noble Sangiovese Grape!


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