Harvest time at the office is great, it seems like there are fresh tomatoes every other day! It always surprises me when people plant multiple tomato plants. I feel like one plant can produce a hundred tomatoes a season, if not more! Even with the extremely hot summer we’ve been having the plants are producing plenty. It has only been within the last two or three years I started eating tomatoes outside of them being in salsa or pasta sauce. I’m still not at the level where I could sit down and bit into a tomato like it was an apple, but there is always next year! This recipe from Eating Well is simple, fast, and yummy. I did mix it up a smidgen, the original recipe uses Parmesan cheese and I used mozzarella.
4 Tomatoes, halved
Mozzarella cheese thinly sliced, or shredded
1 tsp chopped oregano
1/4 tsp salt
Freshly ground pepper to taste
4 tsp extra virgin olive oil
1. Preheat oven to 450 degrees
2. Place tomatoes, cut side up on a baking sheet. Top with oregano, salt, pepper then cheese. Drizzle assembled tomatoes with olive oil and bake until tomatoes are tender, about 15 minutes.