Slow-Roasted Cherry Tomatoes with Herbed Crumbs
Fresh cherry tomato(es)
3 cup(s), or grape tomatoes
1 Tbsp, , extra-virgin, divided
¼ tsp, freshly ground, divided
2 tsp, chopped
1 tsp, chopped
- 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.