Garlic Roasted Tomatoes
This is not a recipe for people who are not particularly fond of garlic. For those who are however, this recipe is heaven. I made these the other night and my son and I gobbled them up so quickly it was laughable. We eat them as they are, but if you are lucky enough not to have a gluten intolerance, and you can eat fresh crusty French bread…these tomatoes and garlic go with it perfectly.
6 cloves garlic, minced
4 medium sized tomatoes, sliced
2 tsp. salt
1 tsp. black pepper
2 tbsp. olive oil
4 oz. mozzarella cheese, sliced into strips
¼ c. shaved parmesan cheese
On a foil covered cookie sheet, spread the garlic in a flat layer. Lay the tomatoes over the garlic making sure to cover all of the garlic on the pan. Sprinkle the tomatoes with the salt and pepper and drizzle them with the olive oil. Bake the tomatoes and garlic in a four hundred degree oven for fifteen minutes.
As soon as you take the sheet out of the oven, top the tomatoes with the mozzarella and parmesan cheeses. Serve while the tomatoes are hot and the cheese is melty. Enjoy!