4 tomatoes, sliced horizontally
1/4 cup freshly grated Parmesan or Romano cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon sea salt
Freshly ground pepper to taste
2 tablespoons extra-virgin olive oil
Preheat oven to 450° F. Arrange overlapping tomato slices on a non-aluminum, rimmed baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender and cheese is lightly browned, about 12 minutes. Serve immediately.