Panko Topped Roasted Grape Tomatoes
Servings 4
Equipment
- Small Baking Dish
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
- 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.