There is nothing better than a vine ripened summer tomato. My Mom brought me a few red and orange tomatoes from our garden. I did not expect them to all ripen at once. So I committed the cardinal sin of putting the tomatoes in the refrigerator to lengthen their lifespan. It was a toss-up to make homemade salsa or roasted tomatoes. Today roasted tomatoes won out.roastedtomatoes

Roasted Tomatoes

2 Vine Ripened tomatoes

1/2 cup Gluten Free Kinnikinnick Panko Bread Crumbs

2 Tablespoons Olive Oil

1 Tablespoon Italian Seasoning

1/4 cup Mozzarella Cheese

1 Tablespoon Melted Butter

Preheat oven to 425. Slice tomatoes. Place in casserole dish. Drizzle olive oil on top. Mix panko crumbs, italian seasoning, melted butter, and cheese. Sprinkle mixture on top of tomatoes. Bake at 425 for 10-15 minutes or until cheese has melted.

Serves 3-4

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