Pasta with Fresh Tomatoes, Basil, Garlic, Olive Oil, and Parmesan Cheese Ingredients 2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum) 1/4 cup fresh basil leaves 1 tablespoon flat-leaf parsley 1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired 1/4 cup extra-virgin olive oil, plus more for drizzling Coarse
Baked Parmesan Tomatoes. Cut 2 large tomatoes into 3 slices. Mix ½ cup Parmesan cheese, grated 1 tsp dried oregano salt and pepper to taste in a small bowl. Top tomatoes evenly then drizzle with olive oil (optional) and bake at 400 degrees for approx min.