Parmesan Tomatoes (Parmigiano Pomodori)

A drizzle of olive oil and a sprinkle of Parmesan transform tomatoes into the perfect side dish. Or try them in a rustic sandwich, between toasted slices of your favorite whole-grain artisan bread.

Ingredients (For four)

• 4 tomatoes, halved
• 1/4 cup freshly grated Parmigiano Romano
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh basil
• 1/4 teaspoon coarsely ground sea salt
• Freshly ground black pepper, to taste
• Drizzle of extra-virgin olive oil

Preparation

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, basil, salt and pepper. Drizzle with oil and bake until the tomatoes are tender and the cheese is melted, about 15 minutes.

Nutrition

Per serving: 91 calories; 6 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 375 mg sodium; 363 mg potassium.