I am in denial that summer is coming to an end. Pumpkin spice is starting to creep into my life, and I am going back to school tomorrow. I am still savoring every last minute of freedom and 90 degree weather. In my rebellion I decided to take every tomato I had in the house and make use of them.

Tomatoes are one of my favorite things to eat and the season for them is just too short! I was inspired by a dish my friend made and was also looking for a way to spice a BLT sandwich. These roasted tomatoes will show up in a sandwich I will post later on, but I thought they deserved their own post as I eat them as an after school snack now that its September 1st!

Parmesan Roasted Tomatoes

ingredients

• 1 tomato sliced horizontally, about 1/2 inch thing

• 1 Tbsp olive oil

• 1/2 c parmesan cheese shredded

• kosher salt

• pepper

• basil

• canola spray (cooking spray)

instructions

1. Preheat oven to 375 degrees. Prepare a baking sheet with tin foil. Then spray the tin foil with the cooking spray.

2. Place tomato slices on the baking sheet. Brush each slice of tomato with olive oil. Then sprinkle salt, and pepper on each slice.

3. Next, add about a tablespoon full of cheese on top of each slice. Top with basil.

4. Place the tomatoes in the oven for about 17-20 minutes. Wait until the cheese is bubbling to remove them from the oven.

5. Eat the tomato slices as a snack or add them to your favorite sandwich!