March 7, 2016
This cherry tomato crisp makes a wonderful side dish to any meal. I served it alongside fresh salmon and rice. My guests couldn't get enough of it!
About 30 large cherry tomatoes
2/3 cup Ian's gluten free Panko breadcrumbs
4 Tablespoons butter (or Earth Balance vegan buttery spread) - melted
4 minced garlic cloves
1 Tablespoon dried rosemary
Preheat oven to 350 degrees F.
Lightly grease a round 9 inch pie dish
Add tomatoes to a single layer in pie dish - set aside
In a large bowl, mix together panko breadcrumbs, garlic, rosemary and melted butter
Sprinkle breadcrumb mixture atop tomatoes.
Bake for 15-20 minutes until breadcrumbs start to lightly brown. Serve immediately.