Ripe, Roma tomatoes are so delicious when baked in the oven. Baking brings out their sweetness and gives them a deep, rich flavour that can be used in so many ways. With a drizzle of Extra Virgin olive oil, garlic and Italian herbs and just little Parmesan cheese, these lovely tomato slices can be used as a topping for the best crunchy sourdough bread, on slices of bruschetta, as a topping for pizza or eaten alongside your favourite meats or with eggs at breakfast time.
The tomatoes can be sliced in rounds, as I have done here, or cut in half lengthwise for a more substantial accompaniment to other dishes. I have used a small amount of breadcrumbs and this absorbs the excess moisture from the tomato slices.
Whichever you choose, they are so delicious that you can’t just stop at eating a few slices. The keep well in fridge for a quick snack at any time.
Oven Baked Roma Tomatoes
- 6 ripe Roma tomatoes
- 1 large clove of garlic, crushed
- McCormick’s Italian herbs (marjoram, thyme,rosemary, savory, sage, oregano and basil)
- McCormick’s Chicken Seasoning
- 2-3 tsp Bread crumbs
- 2-3 tsp Parmesan cheese, finely grated
- Kosher salt (or sea salt flakes) and freshly ground black pepper
- Extra Virgin Olive Oil
- Olive Oil spray
1. Pre heat oven to 210 C fan forced
2. Line a baking tray with baking paper and spray over it with Olive Oil spray
3. Cut the Roma tomatoes in slices across wise
4. Place the slices of tomato on the baking tray slightly overlapping
5. Sprinkle over with Italian herbs and Chicken Seasoning
6. Sprinkle each slice of tomato with breadcrumbs, then the finely grated Parmesan cheese and scatter the crushed garlic over all the tomatoes
7. Dust with a good amount of freshly ground black pepper and the sea salt flakes
8. Give an initial spray of Olive Oil Spray over the slices to cover the surface then carefully drizzle the Extra Virgin Olive oil over the tomatoes
9. Bake until the tomatoes are well caramelised and soft. This will depend on how ripe the tomatoes are and will take 30-45 minutes depending on your oven. Just keep an eye on them and cover with aluminium foil to protect them if they are colouring too quickly
10. Remove from the oven and set them aside to rest for a minute or two, then serve on crusty bread as bruschetta or as a topping for pizza