Roasted Roma Tomatoes with Herbs and Fresh Mozzarella

I love roasted tomatoes but I often feel like beefsteak tomatoes are too big -- too much tomato in one sitting. That's why I chose Roma tomatoes for this side dish. One Roma tomato per person seems like the perfect amount! 

I also chose fresh mozzarella for the topping, I love how it adds a creaminess to the tangy tomatoes. If you want to use regular mozzarella, I suggest you use the whole milk variety (not part-skim). You only need a little, so don't worry about the small amount of extra calories. 

Roasted Roma Tomatoes and Herbs and Fresh Mozzarella

4 Roma tomatoes (also called plum tomatoes), 
Salt and freshly ground black pepper
1 teaspoon salt-free Italian seasoning
2-3 ounces fresh mozzarella or whole milk mozzarella, cut into 2-inch pieces (you'll need 8 pieces total)
1 tablespoon grated parmesan cheese

Preheat the oven to 375 degrees. 
Halve each tomato crosswise and then slice a little from each end so they stand up in a baking dish. Like this: 

Season the top with salt and pepper. Sprinkle the top with the Italian seasoning. Place one piece of mozzarella cheese on the top of each tomato. Sprinkle the parmesan over top. It will look like this:

Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes, until the cheese is golden and bubbly. 

Serves 4