3-Ingredient Roasted Tomatoes

This weekend I had the pleasure of attending a lovely bridal shower for a great friend. Her shower was up in Traverse City, a good 4 hours away. A friend and I drove up together and had a blast in the car. I don't think we even turned on the radio until we had about a half hour left to go.

We arrived a little early so we ran around and explored. Afterwards we prettied ourselves up in the bathroom before heading into the shower. Being a foodie and having a major sweet tooth, the first thing that catches my eye is the dessert table.

I mean, of course, right? You'd be the same. Wondering when you could get your hands on one of those ice cream cone cupcakes. Ice cream cone cupcakes!! Whoever invented such a thing is a genius.

Adorable. I must learn how.

Anywho, today I've got a super easy peasy side for you to make. Summer time is all about the easy peasy. And tomatoes. These tomatoes are a cinch to put together- mozzarella cheese, oregano, basil, and some olive oil. You'll roast them in the oven for about 15 minutes and viola. Look at these beauties.

I didn't know that roasting tomatoes would make them super sweet and juicy. They were very soft and can be quite messy. I wouldn't suggest eating this on the couch. Or while wearing a white T-shirt. I drizzled more olive oil over the tops after they came out of the oven and served it with pork tenderloin.

Source: EatingWell Magazine

4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese (I used mozzarella)
1 teaspoon chopped fresh oregano (or basil, I used both, dried)
1/4 teaspoon salt
Freshly ground pepper to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450°F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.

What summer vegetables have you been taking advantage of?