Set your oven to 400°F (200°C). This is the sweet spot for getting crispy edges without drying out the tomatoes.

Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

o Use a sharp knife to cut your tomatoes into ½-inch thick slices.

o Aim for uniform thickness so they cook evenly.

o Gently pat the slices with a paper towel to remove excess moisture—this helps them crisp up better in the oven.

o Arrange the tomato slices in a single layer on your prepared baking sheet.

o Brush or drizzle each slice with olive oil.

o Sprinkle with garlic powder, Italian seasoning, salt, and pepper.

o Add a light dusting of Parmesan or mozzarella if you’re using cheese.

o Place the tray in the oven and bake for 15–20 minutes, or until the tomatoes are tender and the edges start to caramelize.

o For extra crispy tops, switch to broil mode for the last 1–2 minutes—just keep a close eye to prevent burning!

o Remove from the oven and let the slices rest for a couple of minutes.

o Add fresh herbs like basil or parsley for a pop of color and brightness.