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Garlic Parmesan  Baked Tomatoes


4 people


40 minutes


Garlic Parmesan Roasted Tomatoes are so juicy, plump and delicious. The panko breadcrumbs make them so crunchy!


– 1 lb. 0.4 kg Roma tomatoes, cut into halves – 1 1/2 tablespoons extra-virgin olive oil – 1 pinch salt – 3 dashes ground black pepper – 3 cloves garlic minced – 2 tablespoons breadcrumbs or Japanese panko – 1/3 cup shredded Parmesan cheese – 1 tablespoon chopped parsley

Step 1

Preheat oven to 400°F (207°C).

Step 2

Transfer the Roma tomato halves to a big bowl. Add the extra-virgin olive oil and toss them around gently. Transfer the tomatoes to a baking sheet, add salt and ground black pepper to the top of the tomatoes, follows by the minced garlic.

Step 3

Add the breadcrumbs or Japanese panko (preferred), then follow by the Parmesan cheese and chopped parsley. Baked in the oven for about 25-30 minutes until the panko turned golden brown and crunchy. Serve warm.

Thick Brush Stroke



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