Crispy, Crunchy, Garlic-Roasted Tomatoes

So if you haven’t noticed, panko breadcrumbs are one of our favorite ingredients. In this recipe they are sautéed with garlic and parsley and make a lovely crispy topping for baked tomatoes. Yes please! Try this side dish with chicken, fish, whatever. It comes (once again) from the 12 Best Foods Cookbook, but we of course used panko breadcrumbs instead, and cut the serving size down a bit.

2 TBS. olive oil, divided + more for greasing pan
1/2 tsp. kosher salt, divided
3 large plum tomatoes, halved lengthwise
1 clove garlic, finely chopped
1/4 cup panko breadcrumbs
a handful of chopped parsley
freshly ground black pepper

• Preheat the oven to 400 degrees (200 C). Brush a square baking dish with oil (or coat it with cooking spray).

• Salt the cut sides of the tomatoes with half the salt. Set them aside.

• Heat 1 TBS. olive oil in nonstick skillet over medium-high heat. Arrange tomatoes in 1 layer, cut side down, in the pan and cook until lightly browned, 3 minutes. Put the tomatoes cut side up in the prepared baking dish. If the skillet is burnt, wipe it out.

• Return the skillet to medium-high heat and add the remaining 1 TBS. oil. Sauté the garlic until it starts to turn color, about 2 minutes. Turn off the heat and mix in the breadcrumbs, parsley, the remaining salt, and a few grinds of pepper. Sprinkle the seasoned breadcrumbs over the tomatoes.

• Bake the tomatoes uncovered for 10 minutes, until the breadcrumb topping is browned. Cool 20 minutes and serve warm or at room temperature.

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