Roasted Breaded Tomatoes

I love salads and Roasted Breaded Tomatoes are on the menu for supper tonight.  One of the ways we eat tomatoes sometimes is in a bread salad.  I want to recreate the sweetness off Sun-Dried tomatoes.  A little olive oil,breadcrumbs, parmesan, Roma tomatoes  and an oven will do. In Sicily you find Sun-Dried tomatoes in many markets. I love their sweetness and versatility. In Sicily we say that the tomatoes are kissed by the sun and it is true.

My Sicilian grandmother Marietta made the best tomato sauce.  I spent six weeks in Sicily as a teenager in 1975 and the aromas of her kitchen linger to this day.  I loved the Arabic style building she called home.  There was a large sink in the middle of the room.  Wicker baskets made with love by my nonno Francesco hung everywhere.  The building is now remodelled, but I make a point of walking by it every time I visit Cerda, and I can still smell her pasta sauce. We cook to remember, we cook to honour and tomatoes are at the heart of Italian cooking.

Once my tomatoes roast, I dress them with flavoured balsamic vinegar.  Tonight I choose pomegranate  balsamic.  Goat cheese adds a bit of saltiness as well as the Kalamata olives.  Food does not have to be complicated.  Good food is about taste and simplicity.  Enjoy the simple things in life.

Use these tomatoes anyway you want. Create new memories to share at your table with your family. I layer them on top of casseroles, eat them with salads and sometimes just munch on them as a snack.

If you like Sun-Dried tomatoes try https://recipesatmytable.com/sun-dried-tomato-and-brussels-sprout-pasta/

Ingredients

Roasting the tomatoes

• 8 to 10 firm Roma tomatoes cut lengthwise
• 3/4 cups Italian style breadcrumbs ( mine have Romano cheese)
• 1/4 cup olive oil (divided)
• 1/4 cup grated parmesan

Dressing the tomatoes

• 1/4 cup olive oil
• 1/2 cup feta cheese ( I like the goat feta)
• parsley
• flavoured balsamic reduction ( I used pomegranate)

Process

I cut the tomatoes lengthwise.

Use a pre-seasoned bread crumb with some cheese.  A mixture of the Romano and the Parmesan will ensure crispiness.

Generously coat the slices.

Place on a greased pan lined with parchment.  I used about 1/2 of the 1/4 cup of olive oil on the bottom. Don’t overcrowd the tomatoes.

Sprinkle the parmesan cheese over the tomato slices and now distribute the remaining 1/8 cup of olive oil over the tomatoes.

Into the oven at 375 F for 30 minutes.

Golden brown and yummy!!

Dress them with Kalamata olives, feta cheese, olive oil, flavoured balsamic vinegar reduction, and fresh parsley.  Salt and pepper to taste.