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- 3 T. oil oil, plus more for coating the dish
- 2 pints cherry tomatoes, stems removed
- ½ cup panko bread crumbs (regular will turn out mushy)
- 2 T. chopped fresh parsley
- 1 T diced minced onion
- 2 cloves fresh garlic, minced
- ½ teaspoon salt
- ½ tsp. freshly ground black pepper
- Preheat oven 425 degrees.
- Lightly coat a shallow oven to table baking dish with olive oil. Arrange the tomatoes in a single layer in the dish.
- In a medium bowl, combine the panko. parsley, minced onion, minced garlic, salt, pepper and 3 T. olive oil. Mix well.
- Sprinkle over the tomatoes.
- Bake for 20-25 minutes, until crumbs are golden-brown and tomatoes are tender. Serve hot.
