Roasted Tomatoes

There is one farmer at the Hayward Farmers Market who always has tomatoes. These mid-winter, green house tomatoes don’t have a ton of flavor, but it’s been months since I’ve had a great tomato, so these will do.

One way to really concentrate the flavor of tomatoes is to cook them. I love them sliced in half, topped with a little panko and cheese then bake.

These are great with Veal Tri Tip or any streak.

Ingredients:
6 – 8 tomatoes, sliced in half
Salt
Garlic powder
Panko bread crumbs
Parmesan Cheese
Olive oil spray or olive oil

Preheat oven to 425

Spray baking pan with olive oil spray – or brush with olive oil. Place tomatoes in pan, cut side up, sprinkle with salt and garlic powder. Then top with bread crumbs and a little Parmesan cheese.

Bake for 30 – 40 min until tomatoes are soft. Turn on broiler and broil 2 – 3 min to crisp up the cheese.

Drizzle with a little basil oil if you have it.

Serves 2 – 4.
2 WW PP

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