Faster Roasted Tomatoes

Name: Faster Roasted Tomatoes
Ingredients: 1 teaspoon minced garlic, optional; 1 cup bread crumbs, preferably fresh (page 580); 1/4 cup fresh parsley leaves, plus chopped parsley for garnish; Salt and black pepper to taste; 1/4 cup extra virgin olive oil; 2 pounds ripe tomatoes, cored and cut into 1/4-inch-thick slices

6 ingredients

6 steps

Ingredients

1 teaspoon minced garlic, optional
1 cup bread crumbs, preferably fresh (page 580)
1/4 cup fresh parsley leaves, plus chopped parsley for garnish
Salt and black pepper to taste
1/4 cup extra virgin olive oil
2 pounds ripe tomatoes, cored and cut into 1/4-inch-thick slices

Directions

1

Preheat the oven to 400F.
2

If youre using the garlic, process it with the bread crumbs, the 1/4 cup parsley leaves, and some salt and pepper; if not, just finely chop the parsley leaves and stir them into the bread crumbs along with some salt and pepper.
3

Use half the olive oil to grease the bottom of an ovenproof dish or pan that can just about hold the tomatoes in one layer (its okay for them to overlap a bit).
4

Layer the tomatoes in there and sprinkle with salt and pepper; top with the bread crumb mixture and drizzle with the remaining olive oil.
5

Bake for 20 to 30 minutes, or until the bread crumbs are lightly browned and the tomatoes softened; check once or twice and rotate the pan if necessary so the top browns evenly.
6

Garnish with the remaining parsley and serve hot or at room temperature.