Roasted Tomatoes with Parmesan-Oregano Breadcrumbs

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6 medium plum tomato(es), halved lengthwise
2 tsp olive oil, extra virgin, divided
1/4 tsp kosher salt, or to taste
1/4 cup(s) panko breadcrumbs
1/2 tsp minced garlic
1/2 tsp dried oregano
1/8 tsp black pepper, freshly ground
2 Tbsp grated Parmesan cheese
1 tsp fresh parsley, chopped


  • Preheat oven to 400°F. Line a small baking sheet with aluminum foil (or coat with cooking spray).
  • Toss tomatoes with 1 teaspoon oil and salt on prepared pan; flip tomatoes so they are cut-side up.
  • In a small bowl, combine breadcrumbs, garlic, oregano, pepper, cheese and remaining teaspoon oil; sprinkle breadcrumb mixture over tomatoes.
  • Bake until breadcrumbs are golden and tomatoes are softened, about 20 minutes; remove to a serving platter and sprinkle with parsley. Yields 1 tomato half per serving.


  • If you prefer your breadcrumbs very golden, consider broiling the tomatoes very briefly after they are done baking.

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