Roasted Tomatoes with Parmesan-Oregano Breadcrumbs
- Total Time
Oregano, garlic, Parmesan cheese and breadcrumbs give roasted tomatoes wonderful flavor. Serve as a side dish or coarsely chop and toss with cooked pasta.
plum tomato(es)6 medium, halved lengthwise
olive oil2 tsp, extra virgin, divided
kosher salt¼ tsp, or to taste
panko breadcrumbs¼ cup(s)
minced garlic½ tsp
dried oregano½ tsp
black pepper⅛ tsp, freshly ground
grated Parmesan cheese2 Tbsp
fresh parsley1 tsp, chopped
- Preheat oven to 400°F. Line a small baking sheet with aluminum foil (or coat with cooking spray).
- Toss tomatoes with 1 teaspoon oil and salt on prepared pan; flip tomatoes so they are cut-side up.
- In a small bowl, combine breadcrumbs, garlic, oregano, pepper, cheese and remaining teaspoon oil; sprinkle breadcrumb mixture over tomatoes.
- 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.