This simple recipe will transform your juicy summer tomatoes into an elegant dish, perfect or an appetizer, an aperitif, or a side. Lovely leftover, it’s the perfect combination of sweet and tart, crunchy and flavorful.
The quantities here are pretty much to your taste, so have fun with the herbs, the saltiness, and the cheese.
Ingredients
- 24 ripe early girl tomatoes
- 1/2 cup Parmigiano Reggiano freshly grated
- 6-7 leaves of fresh basil
- 1 sprig fresh Italian oregano only use 1/4 tsp if using dry oregano
- 3 leaves of fresh mint
- 1 sprig Fresh dill
- 10 sprigs fresh chives
- 1 sprig fresh thyme
- 1 pinch coconut sugar
- 1/2 cup breadcrumbs or more if needed
- Extra-virgin olive oil enough to turn the ingredients into a crumble
- salt and pepper to taste
- 1 lemon zest only
Servings: people
Units:
Instructions
- Pre-heat oven to 250F
- Rinse the tomatoes, cut them in a half, horizontally, transfer them to a baking sheet lined with parchment paper. Drizzle with olive oil and salt.
- Bake them for 45 minutes at 250 F
- Finely chop all the herbs.
- In a mixing bowl, combine all the ingredients, then add salt, lemon zest, pepper and sugar. Now add enough olive oil to make a crumble.
- After 45 minutes, take the tomatoes out of the oven and top them with the crumble. Return to over for another 15 minutes.
- Allow to rest for 5 minutes before serving.
Recipe Notes
You can use a mix of Parmigiano and Pecorino.
If you don't have much time, you can also make these by baking tomatoes and crumble together for 20 minutes at 350F, but I highly recommend the low and slow method when it comes to tomatoes, as they will slowly release the sugar while cooking, and will taste like candy.
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