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Photo of Slow-roasted cherry tomatoes with herbed crumbs by WW

Slow-roasted cherry tomatoes with herbed crumbs

1
Points® value
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
6
Difficulty
Easy
Get out of the side dish rut with this bright and delicious dish featuring the best of summertime. Showcasing the sweetness of fresh ripe tomatoes, this recipe requires only 10 minutes of simple preparation and comes to the table only 45 minutes. Slow roasted tomatoes topped with crispy breadcrumbs and fresh herbs are a can't miss combination of tender and crunch. Serve alongside salmon or any flaky white fish, especially blackened fish to balance against the sweet tomatoes. Roasted poultry and pork will also work well with this delectable side. Make it extra special and get some multicolored tomatoes from the grocery or farmer's market to add visual interest.

Ingredients

Cherry tomatoes

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

Jarred minced garlic

½ tsp

Instructions

  1. Preheat oven to 400°F.
  2. 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.
  3. 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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