Continuing from Monday’s post on glazed roasted carrots, this is another post from the same dinner party. Tomatoes are another yummy way to enjoy summer. For this recipe, you can use any style of tomatoes, but I recommend a medium to large-sized kind that will hold up better when roasting. They really shrink a bunch in the oven!
My mom used to throw tomatoes in when she was roasting main courses like chicken. I always liked how sweet they got, and this is such a simple recipe that comes from a book by Sonia Stevenson called “Roasting”. It is also quite forgiving because I kept forgetting I was cooking the bread crumbs over and over, and yet they still did ok!