Parmesan Baked Tomatoes. Something Simple

The best days are when you don't need anything extreme or special to happen to  make it great. You just appreciate and enjoy what is and that's perfect enough.

Sometimes all you need is a little bit of fresh simplicity on the table. Only that. Cause there are times when real happiness require just a couple of unsophisticated ingredients and one very primitive cooking technique. And you know what? There is a pure magic hiding behind this plain asceticism. It creates the moment when the most real and the most lively flavor comes out just the way it is, without being wrapped up into a misty aromatic coat. Pure and crystal clear all by itself sparkling its infinitive aromatic beauty. 

Like these tomatoes, for instance. There's nothing luxurious or extravagant about them. Just a few ingredients and a little bit of time sacred for them to rest in the oven. But that is more than enough  for all your taste bids finally to come alive and to honor this delicious summer beauty. Cause only in summer tomatoes taste this sugary, and just in summer their juices are that uncontrollably running through your chin, aren't they? 

Parmesan Baked Tomatoes

2 medium tomatoes
1/3 cup (50g) freshly grated Parmesan
fresh oregano
salt
freshly ground pepper
olive oil

Preheat the oven to 450 F (230 C).

Cut the tomatoes lengthwise into approximately 1/3-inch (1 cm) slices. Place them on a baking sheet. Top with Parmesan, oregano, salt and pepper (season according to your taste). Drizzle with some olive oil and bake until tomatoes are tender and the cheese is melted, for about 10-15 minutes.

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