This dish looks great with the tiny cherry tomatoes or the absolutely teensy grape tomatoes, but if the ordinary big ones are all you have — just cut them up in wedges like you would to serve fresh with a salad, then cut the wedges in half. That makes a good size, but no need to fuss — just carry on with roasting the tomato chunks as if they were cherry tomatoes.

It comes as a fresh (soft) cheese, or else aged (harder) for fine-grating and sprinkling like Parmesan. In our grocery store deli section, they tend to display it near the Parmesan and Romano (”pasta cheeses” we call them) but believe me, the different kinds are not interchangeable at all to the true cheese fanatic.

For this recipe, I’d recommend fresh Asiago, coarsely grated at home with a cheese grater, for best flavour.