Slow-roasted cherry tomatoes with herbed crumbs
1
Points®
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.
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