Slow-Roasted Cherry Tomatoes with Herbed Crumbs
- Total Time
The sweetness of cherry tomatoes is showcased in this easy side dish. Use both yellow and red tomatoes when they're in season.
fresh cherry tomato(es)3 cup(s), or grape tomatoes
olive oil1 Tbsp, , extra-virgin, divided
table salt¼ tsp
black pepper¼ tsp, freshly ground, divided
panko breadcrumbs⅓ cup(s)
fresh oregano2 tsp, chopped
fresh thyme1 tsp, chopped
minced garlic½ tsp
- 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.