Roasted tomatoes with parmesan-oregano breadcrumbs
6 medium, halved lengthwise
2 tsp, extra virgin, divided
¼ tsp, or to taste
⅛ tsp, freshly ground
grated Parmesan cheese
1 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.