Roasted Tomatoes

• 3 whole Tomatoes, (off The Vine, If Available) Cleaned
• 3 Tablespoons Parmesan And Romano Blend, Grated (or Just Parmesan)
• 1 Tablespoon Italian Seasoned Bread Crumbs
• 1/8 teaspoons Oregano, Dried
• 1 pinch Pepper
• 1/2 whole Lemon, Zest And Juice
• 1 Tablespoon Olive Oil
• 1 pinch Sugar (optional, See Note)
• 1 pinch Red Pepper Flakes (optional)

1. 1. Preheat the oven to 450u0b0F and line a pan with nonstick foil.
2. 2. Cut the tomatoes horizontally, into 1/2" thick slices, and lay on the prepared pan. Depending on the size of your tomatoes you may get 4 or more slices per tomato.
3. 3. In a small bowl, combine the cheese, bread crumbs, oregano, pepper, and lemon zest. Sprinkle each tomato slice with an even amount of the cheese mixture (I used about 1/2 tablespoon per slice).
4. 4. Drizzle the olive oil evenly over all of the tomatoes and squeeze some of the lemon juice on top.
5. 5. Bake for about 15 minutes before switching your oven to broil (500u0b0F) to get the cheese mixture golden, about 8 minutes.
6. Notes:
7. This is an acidic dish so if you want you can add 1/2 teaspoon or so of sugar to balance the acidity.
8. I usually make this and then add it into spaghetti with some of the pasta water to make a sauce and serve it with chicken for dinner.

tomatoes, parmesan and, italian seasoned bread crumbs, oregano, pepper, lemon, olive oil, sugar, red pepper

Taken from tastykitchen.com/recipes/sidedishes/roasted-tomatoes-4/ (may not work)