Roasted tomatoes with parmesan-oregano breadcrumbs
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Rich roasted tomatoes and flavorful crunchy topping combined make this a fantastic appetizer for your next gathering. Roma tomatoes, available year-round, are the featured variety and the perfect 2-bite size. Fresh oregano, garlic, Parmesan cheese and breadcrumbs sprinkled over the tomatoes provide wonderful and complex flavor. If you are having a crowd for a holiday meal, this 30-minute recipe makes a terrific side dish. If you have leftovers or just love the flavor, coarsely chop the roasted tomatoes and toss with cooked pasta. If you prefer your breadcrumbs very golden, consider broiling the tomatoes very briefly after they are done baking.
Ingredients
Plum tomato
6 medium, halved lengthwise
Olive oil
2 tsp, extra virgin, divided
Kosher salt
¼ tsp, or to taste
Panko breadcrumbs
¼ cup(s)
Jarred minced garlic
½ tsp
Dried oregano
½ tsp
Black pepper
⅛ tsp, freshly ground
Grated Parmesan cheese
2 Tbsp
Fresh parsley
1 tsp, 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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