Baked tomatoes with oregano and pecorino

Name: Baked tomatoes with oregano and pecorino
Total time: 1 h
Ingredients: tomatoes 500g, a mixture of varieties; oregano 4 sprigs; garlic 2 cloves, thinly sliced; olive or oil; pecorino cheese 35g, grated

1 hour
serves 2
Easy

The best recipe for baked tomatoes. Tomatoes are at their best at the end of summer in August and September when they’ve had a good dose of sun. Use different shapes and sizes for this dish to make it look interesting. Makes a good vegetarian main course for two or a side dish for four.

March 25, 2015 at 3:05 pm

Ingredients

tomatoes 500g, a mixture of varieties
oregano 4 sprigs
garlic 2 cloves, thinly sliced
olive or oil
pecorino cheese 35g, grated

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Cut a waist around each tomato with a sharp knife and pack the tomatoes into a shallow baking dish. Pull the leaves off the oregano and sprinkle them over and around the tomatoes, along with the garlic. Pour over a good slug of olive oil and season well. Bake for 35 minutes then sprinkle on the cheese and return to the oven for 10 minutes. Serve with toasted bread.