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.