Shelly's Recipe

PARMESAN ROASTED TOMATOES

Category: Sides

1/2 cup panko bread crumbs
2 tbsp freshly grated Parmesan cheese
1 garlic clove, minced
2 tbsp finely chopped fresh flat-leaf parsley (I used 1 Tablespoon dried parsley)
1/2 tsp dried oregano
6 large ripe tomatoes, cut in half horizontally
Kosher salt
Fresh ground pepper
2 tbsp olive oil

Preheat oven to 400 degrees.

In a medium mixing bowl stir together the bread crumbs, Parmesan cheese, garlic parsley and oregano until well combined.

Place the tomato halves in a shallow baking dish, sliced side up. Season the tomatoes with salt and pepper to taste. (I added the salt and pepper to the bread crumb mixture).

Sprinkle the tops of the tomatoes with the Parmesan bread crumb mixture. Drizzle the olive oil evenly over the tomatoes. (I mixed the olive oil in with the bread crumbs so they'd stick together and create a crisper topping). Bake until the topping is golden, about 20 minutes. Serve warm.