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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is an awesome recipe for using up excess tomatoes from your summer garden Ingredients:
4 slices whole-grain bread, torn into quarters |
1 tablespoon minced garlic |
1 tablespoon extra-virgin olive oil |
1/3 cup finely shredded pecorino romano cheese or 1/3 cup parmesan cheese |
4 medium tomatoes, sliced |
1/4 cup chopped fresh basil |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 450 degrees F. Coat a shallow 2-quart baking dish with nonstick spray.
2. Place bread in a food processor and pulse until coarse crumbs form.dd garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
3. Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
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