Prep Time:15 min
Cook Time: 25 min.@ 375 degrees
Serves: 1-2 halves per person
Ingredients:
2 large Roma tomatoes
3 tbsp. olive oil
salt & pepper too taste
1/2tsp. garlic salt
I like to use Roma tomatoes, they do look so pretty when sliced in half and roasted.
Slice the tomatoes in half length wise.
drizzle with olive oil, add seasonings.
put into a roasting pan and pop into a 375 degree oven for 15 min.
check on them after 15 minutes,
top with panko topping.
pop back into the oven for 10-15 minutes.
Panko Topping
2c. panko bread crumbs
1/4c. parmesan cheese
1 grated garlic clove
1/4 stick of butter
2 tbsp. olive oil
salt & pepper too taste
2 tbsp. freshly chopped basil
2 tbsp. freshly chopped flat leaf parsley
Directions:
In a small saucepan over medium heat add the butter & olive oil to the pan.
add the grated garlic clove and stir the pan with the oil & butter.
add panko breadcrumbs, then add salt and pepper and fresh herbs and stir until the crumbs become a little brown and toasty.
Add 2 good tbsp. of the buttery panko topping to the tomatoes
then toast in the oven for 10 minutes until toasty and slightly brown.
These are very light and satisfying, with a great crunch to go with that warm oven roasted tomato! Great served with a good homemade mac and cheese! which makes a great comfort dish! These oven roasted tomatoes are great served as a side to chicken or fish!
This is great with my cheesy fuscilli-capri pasta. The link is below.
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