Crunchy Roasted Tomatoes

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!

Like with the carrots recipe, this was doubled for the party, so feel free to halve this and still have plenty! You can break this down into steps. I roasted the tomatoes early and waited until closer to eating to prep the breadcrumbs and finish them in the oven.

Directions for Crunchy Roasted Tomatoes

  • 8 medium to large tomatoes
  • Sugar and salt for sprinkling
  • 1/4 cup olive oil (roughly)
  • 1 garlic clove, minced (or garlic powder like I used)
  • 1 teaspoon Italian seasoning
  • 3/4 cup bread crumbs
  • Fresh parsley
  • Fresh basil

Preheat the oven to 350 degrees. Slice the tomatoes in half around their “equators”.  Place them in an oiled/sprayed baking dish and sprinkle with a small amount of salt and sugar. Pour the olive oil on top so that each tomato half gets salt, sugar, and oil.

Bake in the oven for about 2 hours so that they dry out a good bit.

In a skillet, pour some oil and heat over medium. Mix together the garlic, Italian seasoning, and bread crumbs and then add them to the pan. Let them brown a bit then add some parsley. When browned all over, top the tomatoes with the breadcrumbs.

Place the tomatoes into a 400 degree oven for about 15 minutes to reheat. Before serving, sprinkle with some parsley and basil.

Directions for Crunchy Roasted Tomatoes without pictures

  • 8 medium to large tomatoes
  • Sugar and salt for sprinkling
  • 1/4 cup olive oil (roughly)
  • 1 garlic clove, minced (or garlic powder like I used)
  • 1 teaspoon Italian seasoning
  • 3/4 cup bread crumbs
  • Fresh parsley
  • Fresh basil

Preheat the oven to 350 degrees. Slice the tomatoes in half around their “equators”.  Place them in an oiled/sprayed baking dish and sprinkle with a small amount of salt and sugar. Pour the olive oil on top so that each tomato half gets salt, sugar, and oil. Bake in the oven for about 2 hours so that they dry out a good bit.

In a skillet, pour some oil and heat over medium. Mix together the garlic, Italian seasoning, and bread crumbs and then add them to the pan. Let them brown a bit then add some parsley. When browned all over, top the tomatoes with the breadcrumbs. Place the tomatoes into a 400 degree oven for about 15 minutes to reheat. Before serving, sprinkle with some parsley and basil.

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