Name: Slow-Roasted Cherry Tomatoes with Herbed Crumbs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 cup(s) fresh cherry tomato(es) or grape tomatoes; 1 Tbsp olive oil , extra-virgin, divided; 0.25 tsp table salt; 0.25 tsp black pepper freshly ground, divided; 0.333 cup(s) panko breadcrumbs; 2 tsp fresh oregano chopped; 1 tsp fresh thyme chopped; 0.5 tsp minced garlic

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Ingredients

fresh cherry tomato(es)

3 cup(s), or grape tomatoes

olive oil

1 Tbsp, , extra-virgin, divided

table salt

¼ tsp

black pepper

¼ tsp, freshly ground, divided

panko breadcrumbs

⅓ cup(s)

fresh oregano

2 tsp, chopped

fresh thyme

1 tsp, chopped

minced garlic

½ tsp

Instructions

Preheat oven to 400°F.
In a 9-inch glass pie plate, combine tomatoes, 1/2 teaspoon oil, salt and 1/8 teaspoon pepper; toss to coat and then spread into a single layer.
In a small bowl, combine breadcrumbs, oregano, thyme, garlic, remaining 2 1/2 teaspoons oil and remaining 1/8 teaspoon pepper; rub oil into breadcrumbs with your fingers. Sprinkle breadcrumb mixture evenly over tomatoes. Bake until breadcrumbs are golden and tomato juices are bubbling around edges, about 30 to 35 minutes. Yields about 8 crumb-topped tomatoes per serving.

Notes

Use both yellow and red tomatoes for a beautiful presentation.

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