I’m a salad lover. No, really…I am. Some people find it hard to believe, but I eat mixed
greens almost every day – and enjoy it. I tend to like them simply made, but roasted tomatoes and
Parmesan chips add such a scrumptious and flavorful touch, it’s hard to pass up. Especially when
minimal effort is involved. And I was lucky that there were still ripe plum tomatoes left at the farmer’s
market.If you can still find them where you are, I urge you to get your hands on some immediately!
Roasted Tomatoes (adapted from Food 52)
Plum tomatoes, halved
Salt and pepper
Preheat oven to 375 degrees Fahrenheit.
Spread tomatoes out on a foil-lined baking sheet or roasting pan.
Drizzle tomatoes with olive oil. Add salt and pepper.
Roast in oven for about 20 minutes or until tomatoes brown.
Remove from oven and let cool for a few minutes.
Parmesan Chips (adapted from Food 52)
3/4 cup Parmesan, freshly grated
Preheat oven to 400 degrees Fahrenheit.
Pour tablespoons of cheese on foil or parchment-lined baking sheet, spacing at least a 1/2 inch apart.
Bake for 5 minutes or until crisp and golden (watch it closely, since it burns easily).
I don’t want to have my tomatoes any other way. I’d forgotten that roasting them brings
out such a rich, caramelized flavor that even tomato haters swoon over. And the crispy Parmesan
chips are perfectly snackable (read: highly addictive) all on their own.