This may be my new favorite side dish. It couldn’t be easier to make and they smelled terrific while they roasted. We all loved the crunchy panko with the sweetened roasted tomatoes. The fresh basil on top added a great flavor to the dish too. These tomatoes would pair nicely with beef, pork, chicken, or seafood and they are a snap to make. I love that! We all, kids included, really loved these tomatoes.

How to Make Panko Topped Roasted Grape Tomatoes

Preheat the oven to 425 degrees. Coat a small baking dish with cooking spray.

Wash the grape tomatoes then slice them in half lengthwise. Place them in the prepared baking dish. Drizzle the top of the tomatoes with 2 teaspoons 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 remaining two teaspoons of olive oil then mix well. Once the tomatoes have roasted, sprinkle the top of the tomatoes evenly with the panko mixture. Place back into the oven and roast for 10 more 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.

Panko Topped Roasted Grape Tomatoes

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Prep Time: 5

Cook Time: 22

Servings:

Ingredients

1 cup of grape tomatoes sliced in half lengthwise
4 tsp olive oil divided
Sea salt and freshly cracked pepper to taste
⅓ 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 cooking spray.
Wash the grape tomatoes then slice them in half lengthwise. Place them in the prepared baking dish. Drizzle the top of the tomatoes with 2 teaspoons 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 remaining two teaspoons of olive oil then mix well. Once the tomatoes have roasted, sprinkle the top of the tomatoes evenly with the panko mixture. Place back into the oven and roast for 10 more 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.