Tomatoes Roasted with Pesto

Preheat oven to 425 degrees.

Arrange the sliced tomatoes in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with oregano, 1 ¹⁄₂ tsp salt and ¹⁄₂ tsp pepper.

Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto and sprinkle with the Parmesan cheese. Return the tomates to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat spatula, put the tomatoes on a serving platter, sprinkle with extra salt and serve hot, warm or at room temperature.