Roasted Tomatoes with Parmesan-Oregano Breadcrumbs
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Oregano, garlic, Parmesan cheese and breadcrumbs give roasted tomatoes wonderful flavor. Serve as a side dish or coarsely chop and toss with cooked pasta.
Ingredients
Plum tomato
6 medium, halved lengthwise
Olive oil
2 tsp(s), extra virgin, divided
Kosher salt
¼ tsp(s), or to taste
Panko breadcrumbs
¼ cup(s)
Minced garlic
½ tsp(s)
Dried oregano
½ tsp(s)
Black pepper
⅛ pinch(es), freshly ground
Grated Parmesan cheese
2 tbsp(s)
Fresh parsley
1 tsp(s), chopped
Instructions
1
Preheat oven to 400°F. Line a small baking sheet with aluminum foil (or coat with cooking spray).
2
Toss tomatoes with 1 teaspoon oil and salt on prepared pan; flip tomatoes so they are cut-side up.
3
In a small bowl, combine breadcrumbs, garlic, oregano, pepper, cheese and remaining teaspoon oil; sprinkle breadcrumb mixture over tomatoes.
4
Bake until breadcrumbs are golden and tomatoes are softened, about 20 minutes; remove to a serving platter and sprinkle with parsley. Yields 1 tomato half per serving.
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