Saturday, July 11, 2009

Roasted Tomatoes

It's tomato season around here, and with an abundance of fresh tomatoes at every local market, store and garden, different recipes to use them are always welcome. I found this recipe in one of my many Williams-Sonoma cookbooks, and tend to make this with almost every dinner during the summer. It's a fabulous way to use up your tomatoes, and it's a perfectly simple and delicious side dish.

Adapted from Williams-Sonoma New Healthy Kitchen: Main Dishes; Page 101

1 large tomato
1 clove garlic, minced
Extra Virgin Olive Oil
Panko Bread Crumbs

Preheat oven to 450 degrees. Cut tomato in half. On both halves, sprinkle an even amount of minced garlic, salt and pepper. Drizzle with olive oil. Add panko bread crumbs on top of both tomato halves and place on a foil-lined baking sheet. Bake on the top rack for about 6-8 minutes, or until bread crumbs are lightly browned. Serve warm.

1 comment:

Kerstin said...

So pretty and perfect for company, they look delicious with that crunchy panko on top!


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