Crumb Topped Tomatoes

This past week, I was looking for a quick side dish to make with an Italian dinner I was making.  I had picked up a bunch of Roma tomatoes at the grocery store (I know, homegrown is better, but you try finding good tomatoes in February in Nebraska).  One option was to make spaghetti sauce (the usual standby), but I decided to go with Crumb Topped Tomatoes.

Crumb Topped Tomatoes are nothing more than oven-roasted Roma tomatoes topped with a mixture of Parmesan cheese and bread crumbs and baked until golden brown.  They do take about an hour and 15 minutes to make, but nearly all of that time is baking time, leaving you free to do other things (like look through some of my other recipes).  As they bake, the tomatoes give off their juice, which is then soaked up by and flavors the bread crumbs.  If you like fried green tomatoes, you'll love this.

Crumb Topped Tomatoes

8 Roma tomatoes

Salt to taste

4 Tbsp olive oil, divided

1/2 cup bread crumbs (plain or Italian seasoned)

1/4 cup Parmesan cheese

Preheat oven to 350 degrees F.  Cut Roma tomatoes in half lengthwise and place in 9x13 inch baking dish.  Sprinkle with salt and drizzle with 2 Tbsp olive oil.  Bake in 350 degree F oven for 1 hour.

In small bowl, mix together bread crumbs and Parmesan cheese.  Stir in remaining 2 Tbsp olive oil.  Spread bread crumbs over top cooked tomatoes.  

Return tomatoes to oven.  Cook an additional 15 minutes, or until bread crumbs are golden brown.  Serve immediately.