Oven roasted tomato

This side dish will add flavor and color to your meal. Yields 1 portion.

1 tomato, cut in half
30 ml (2 tablespoons) grated Parmigiano Reggiano
2.5 ml (½ teaspoon) first cold pressed extra virgin olive oil
2 pinches dried basil
2 pinches dried oregano
2 pinches pepper
2 pinches salt
2 stems fresh chives, chopped (optional)


Preheat the oven at 425 degrees Fahrenheit. Cut the tomato in half. Add the halves cut side up in an oiled baking dish. Add the cheese, herbs, salt and pepper. Finish with a drizzle of oil. Bake for 15 min. Change the oven setting to “Broil” and continue baking until the tomato is golden. Add the chives before serving.

Equivalences for 1 portion

1 Fat