Heading out of town with three tomatoes kicking around the house? Me too! It was the perfect excuse to try Ina’s broiled tomatoes which were as easy as they were delicious. Definitely give this one a try with summer’s favorite veggie/fruit. Pictured here on a bed of leftover couscous, because…travel and fridge cleanout.

Ina’s Broiled Tomatoes

• 3 tomatoes, cut into thick slices, drained on paper towels
• Drizzle of olive oil
• Salt and pepper
• Oregano
• 1/3 c. pesto (Calabrese one is the best in Switzerland if not homemade)
• 1/2 c. Parmesan, grated or sliced (orrrrr any other cheese kicking around the fridge)

1. Preheat oven to 200C (400F).
2. Place dried tomato sliced on baking sheet.
3. Drizzle with olive oil then sprinkle with salt, pepper, and oregano.
4. Bake of 10 minutes.
5. Remove from oven and top a smear of pesto and sprinkled cheese.
6. Return to oven and bake/broil about 7 minutes until cheese is bubbly and brown.

Great on leftover grains and would be excellent topped with garlicky breadcrumbs if not.