Nigel Slater’s Parmesan Tomatoes

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English cookbook author Nigel Slater reminds me a bit of Marcella Hazan. Like Hazan, Slater is adamant that he’s a cook, not a chef, and he’s a champion of simple, straightforward home cooking. The American edition of his book, Tender: A Cook and His Vegetable Patch (Ten Speed Press) came out recently, and it deserves a place in your cookbook collection. His signature unfussy approach lets the flavor of seasonal produce really shine. Roasting summer-fresh tomatoes heightens their sweetness and deepens their flavor. Slater recommends serving these as a side dish with fresh mozzarella or basmati rice. They’re equally delightful served over sliced baguette as an appetizer or light lunch.

Nigel Slater’s Parmesan Tomatoes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4-6

Nigel Slater’s Parmesan Tomatoes


  1. 1 pound tomatoes
  2. 3 tablespoons extra-virgin olive oil
  3. Sea salt, to taste
  4. Freshly ground black pepper, to taste
  5. 1/4 cup (1 ounce) grated Parmesan cheese
  6. 1/4 chiffonade fresh basil


Preheat oven to 400 degrees F.

Cut tomatoes in half. Place them, cut side up, in a baking dish large enough to hold them a single snug layer. Drizzle oil over tomatoes. Sprinkle with a pinch of salt and a generous grinding of pepper. Sprinkle with cheese. Bake 25-30 minutes or until the tomatoes are soft and the cheese is slightly crisp. Garnish with basil.


(Adapted from Tender: A Cook and His Vegetable Patch by Nigel Slater.)

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  • Tracey Scott

    my mum did these for xmas a few years ago. only she did onion and bacon. so yummy