Panko-Topped Roasted Grape Tomatoes
This easy recipe for panko-topped roasted grape tomatoes might be my new favorite side dish. It couldn’t be easier to make, and the tomatoes smelled terrific while they roasted. We all loved the crunchy panko with the sweet roasted tomatoes and the pop of flavor from the fresh basil. These tomatoes paired nicely with a juicy steak, Duchess potatoes, and a simple salad.
Panko-Topped Roasted Grape Tomatoes
Ingredients:
- 1 cup of grape tomatoes, sliced in half lengthwise
- 2 tbsp olive oil, divided
- Sea salt and freshly cracked pepper, to taste
- ⅓ cup of Italian seasoned panko crumbs
- 1 clove of garlic, minced
- Fresh basil, chiffonade
How to Make Panko-Topped Roasted Grape Tomatoes
Preheat the oven to 425 degrees. Coat a small baking dish with olive oil cooking spray.
Wash the grape tomatoes, then slice them in half lengthwise and place them in the prepared baking dish.
Drizzle the top of the tomatoes with a tablespoon of olive oil, then season them with sea salt and freshly cracked pepper, to taste.
Place into the oven and roast for 10 minutes.
While the tomatoes are roasting, combine the panko crumbs with the minced garlic and the remaining tablespoon of olive oil, then mix well.
Once the tomatoes have roasted, sprinkle the top of the tomatoes evenly with the panko mixture.
Place back in the oven and roast for 10 minutes.
Turn the oven to broil, then cook, watching VERY carefully, for a few minutes, until the panko topping becomes golden brown.
Remove from the oven and sprinkle with fresh chopped basil. Serve and enjoy.
Equipment
Ingredients
- 1 cup of grape tomatoes sliced in half lengthwise
- 2 tbsp olive oil divided
- Sea salt and freshly cracked pepper to taste
- â…“ cup of Italian seasoned panko crumbs
- 1 clove of garlic
- Fresh basil chiffonade
Instructions
- Preheat the oven to 425 degrees. Coat a small baking dish with olive oil cooking spray.
- Wash the grape tomatoes, then slice them in half lengthwise and place them in the prepared baking dish.
- Drizzle the top of the tomatoes with a tablespoon of olive oil, then season them with sea salt and freshly cracked pepper, to taste.
- Place into the oven and roast for 10 minutes.
- While the tomatoes are roasting, combine the panko crumbs with the minced garlic and the remaining tablespoon of olive oil, then mix well.
- Once the tomatoes have roasted, sprinkle the top of the tomatoes evenly with the panko mixture.
- Place back in the oven and roast for 10 minutes.
- Turn the oven to broil, then cook, watching VERY carefully, for a few minutes, until the panko topping becomes golden brown.
- Remove from the oven and sprinkle with fresh chopped basil. Serve and enjoy.
Love how fresh this recipe looks! Will have to give this a try with some tomatoes I picked today!
Love panko and think here look lovely and delicious!
I LOVE roasted grape tomatoes and now with panko and basil on them…fantastic!
There’s no way I’d be able to resist going back for just one more scoop of these!
This might be my new favorite side dish too and I haven’t even tried it yet! Looks delicious!!!
Roasted tomatoes with a crispy layar ? Sounds amazing !!
I’ve never tried roasting grape tomatoes, but my family is a fan of big tomatoes prepared this way.
We still have a lot of grape tomatoes. This sounds wonderful!
Pam, you come up with the most ‘out of box’ recipes. Who would have even thought? I bet it tastes amazing… I would eat it with bread or pasta. YUM!
I love roasted tomatoes!
Sounds very good.
I love roasted tomatoes!! These would be great on pasta too!
This sounds yummy. I love roasted tomatoes.
I love the panko topping!
Adding this recipe to my file.
ah, the glory of panko. it’s a magical ingredient!
This is one of the BEST things I have ever eaten. Seriously. I used grape tomatoes from the Corvallis Farmers Market.