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Slow-Roasted Tomatoes with Herbed Crumbs

April 18, 2013

I could eat the entire pan of this in one sitting. It’s sooooo good. Healthy too. Thanks to WeightWatchers.com for the recipe.

3 cups fresh grape tomatoes
1 Tablespoon extra virgin olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground, divided
1/3 cup panko breadcrumbs
2 teaspoons fresh oregano, chopped
1 teaspoons fresh thyme, chopped
1/2 teaspoon fresh minced garlic


  • Preheat oven to 400 degrees F.
  • In a 9-inch glass pie plate, combine tomatoes, 1/2 Tablespoon olive oil, salt and 1/8 teaspoon pepper.
  • Toss to coat and then spread into a single layer.
  • In a small bowl, combine breadcrumbs, oregano, thyme, garlic, remaining 1/2 Tablespoon olive oil and remaining 1/8 teaspoon pepper.
  • Rub oil into breadcrumbs with your fingers.
  • Sprinkle breadcrumb mixture evenly over tomatoes.
  • Bake until breadcrumbs are golden and tomato juices are bubbling around edges, about 30 to 35 minutes.
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