This would be a great recipe to make any time of the year because roasting makes tomatoes sweeter and taste like in summer even if the tomatoes aren't so ripe. After roasting, the tomatoes become softer and the flavor is intensified. The just burst in your mouth, while the topping is crispy and garlicky. I could eat a whole bowl, they were that good!
So, here is the recipe itself:
* 1/2 cup panko bread crumbs
* 2 tablespoons freshly grated Parmesan cheese
* 1 garlic clove, minced
* 1 Tablespoon dried parsley
* 1/2 teaspoon dried oregano
* 6 large ripe tomatoes, cut in half horizontally
* kosher salt
* fresh ground pepper
* 2 tablespoons olive oil
Preheat oven to 395 degrees.
In a medium mixing bowl stir together the bread crumbs, Parmesan cheese, garlic, parsley and oregano until well combined.
Place the tomato halves in a shallow baking dish, sliced side up. Season the tomatoes with salt and pepper to taste.
Sprinkle the tops of the tomatoes with the Parmesan bread crumb mixture. Drizzle the olive oil evenly over the tomatoes.
Bake until the topping is golden, about 20 minutes. Serve warm.