Baked tomatoes with oregano and parmesan

Baked tomatoes with oregano and parmesan


It’s delightful when people share bounty from their gardens.  Not only does whatever you make with their food gift taste great because it’s fresh and homegrown, but I like to think the food is infused with kindness because it was freely and lovingly given.

We’re attending an RV rally right now (more on that later), and our campground neighbors Ray & Linda gave us a colander full of sweet, juicy tomatoes.  So, last night I baked ’em up with some oregano and parmesan.  Mike had his with a leftover hamburger patty, and I enjoyed mine all by themselves with a small glass of Red Ass Rhubarb wine.


  • Fresh tomatoes, cut into slices
  • Shredded parmesan
  • Oregano, to taste
  • Salt & pepper, to taste
  • Coconut oil, enough for drizzling


  • Preheat oven to 450 degrees.
  • Place tomatoes cut-side up in a baking dish.
  • Top with shredded parm, oregano, salt and pepper.
  • Drizzle lightly with coconut oil.
  • Bake until tender, about 15 minutes.
  • Let cool slightly before serving (to help keep the tomato slices from falling apart).


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  1. Pingback: Our first RV rally! | Adventures in a Hallway

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