Roasted Tomatoes with Bread Crumbs and Parmesan Cheese

Both Hubby and I saw this dish fly by on the television screen one night, and Hubby grabbed the remote control and rewinded the … well… I’m at lost here… he rewinded the screen?  That did not sound right… (He rewinded the DVR).   Anyway, you get the jest of it.  He rewinded the thing, until we saw the tomato dish.  It looked appetizing and delicious.  Hubby then went online and put  his sleuth hat on.  Then we found the recipe in Cooking Channel.

We had tomatoes, we had Panko, olive oil, butter, and we also had parmesan cheese!  It was Hubby that suggested that we add the Parmesan cheese on top.


So I halved the tomatoes lengthwise…


Greased a 9″ x 9″ baking dish with butter, and put the tomatoes in there, cut side up.


Drizzled olive oil on top of the tomatoes…


Drizzled honey…




Sprinkled the Panko bread crumbs…


Salted and peppered them and the tomatoes were ready to be roasted.  I put the dish into a preheated oven and roasted them for 20 minutes.


After they were done, I pulled the baking dish out of the oven, and drizzled more olive oil.


Then I sprinkled the chopped parsley on top of the tomatoes…


Grated some parmesan cheese on top…


And they were ready to be served.


The taste?  Warm, soft, sweetened tomatoes.  The Panko helped to give them a crunch.  It was pretty in presentation, with the addition of the Parmesan cheese, however, taste wise?  I think our preference is to eat the tomatoes fresh.  Perhaps if you have very ripe tomatoes, it would be best to roast them and it would hide the fact that they were not fresh tomatoes.  There, an experiment with tomatoes – maybe we will skip the honey next time, and did it with cherry tomatoes instead.  So, until next experiment!  🙂


Print recipe here.

Roasted Tomatoes with Bread Crumbs and Parmesan Cheese
Recipe adapted from Bobby Flay, via Cooking Channel

6 plum tomatoes, halved lengthwise
Unsalted butter, for greasing baking dish
Olive oil, for drizzling
Honey, for drizzling
1 teaspoon sweet paprika
1 cup Panko (Japanese) bread crumbs
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley, to garnish
Grated Parmesan cheese


Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with Panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes.

Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.  Top with grated Parmesan cheese.

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3 Responses to Roasted Tomatoes with Bread Crumbs and Parmesan Cheese

  1. kat says:

    I saw this recipe on while browsing the Cooking Channel website and did a quickie google search to see if other ppl have tried this and stumbled on your blog. This looks great! I think you’re right about the honey…seems odd to add that with tomatoes.


    • Anny says:

      Hi Kat, yeah, I had to read my post again to remember what it was.. 🙂 If you do want to try it, try a small batch and see if you like it sweeten like that.. I really prefer fresh tomatoes. Thanks for visiting 🙂


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