Cheesy Roasted Tomatoes
- 3 tomatoes on the vine, slice into 4 slices each (total of 12)
- 4 oz shredded cheese (I used a mozzarella/provolone blend - highly recommend)
- olive oil (about 1 tbs)
- garlic salt (I use Lawry's)
- fresh cracked black pepper
Preheat oven to 400.
Place tomato slices on foil lined baking sheet. Sprinkle lightly with garlic salt and pepper. Bake for 10 minutes. Then, drizzle lightly with olive oil. Top with cheese. Bake another 10 minutes til cheese is browned and bubbly.