roasted cherry tomatoes
1 1/2 lb. cherry or heirloom tomatoes
(sliced in half)
3/4 cup whole wheat panko breadcrumbs
2 tablespoons fresh minced
basil
2 cloves garlic minced
freshly ground salt and pepper
Preheat
the oven to 400 degrees. In a mini-food processor combine the panko bread
crumbs, basil, garlic, salt and pepper and blend until it a crumbly mixture.
Line
a large cookie sheet with aluminum foil. Place the tomatoes face up on the
sheet. Evenly sprinkle the tomatoes with the panko mixture.
Roast
the tomatoes in the oven for about 10-15 minutes until they just begin to wilt.
Do not overcook.
*These
tomatoes make a great addition to most meals. Use them as a side to a soup or
sandwich. Top off a pasta recipe with them. Serve them on a bed of greens for a
warm salad, or just throw ‘em on top of some savory quinoa. I even cook them up for an after school snack
for the kids.
