Recipes

Oven-roasted Tomatoes with Parsley and Panko Breadcrumbs

15th August 2017

Last week, when it felt like autumn has arrived early and days were cold and grey, I decided to cook a dish to remind me of summer. Oven-roasted Tomatoes with Parsley and Panko Breadcrumbs is a flavourful dish that will make you dream of a holiday in southern Italy.

Oven-roasted Tomatoes with Parsley and Panko Breadcrumbs

Table Squish

I have partnered with Sainsbury’s to create a series of recipes, starting with these Oven-Roasted Tomatoes, which I are perfect for squishing round the table for a summer family feast.

I like to feed my family and friends at home. I always prepare a table full of dishes to satisfy all tastes and cravings. I learnt from my mum who always cooks more food than her guests could possibly ever eat. There’s nothing worst for an Italian host than your guests leaving the party feeling hungry, but I also suspect that my mum likes to have leftovers for the next day. I love to see the table laden with food and all my friends squished around it to share it.

Oven-roasted Tomatoes with Parsley and Panko Breadcrumbs

I loved taking part in Sainsbury’s Table Squish challenge. There were some obstacles to overcome though. The first was to include these four ingredients in my menu: paneer, aubergines, tomatoes and rice; the second was to spend £30 or less. I used pantry ingredients I already had at home like extra virgin olive oil, oregano and olives, but bought most of the ingredients at Sainsbury’s. To my surprise, the total bill came to just £22. Proof that it doesn’t cost a fortune to prepare a meal of good, home-cooked dishes for your family.

After a lot of thinking over recipes, ingredients and pairings, I finalised the dishes: Chilli Paneer with Parathas, Sicilian Aubergine Caponata, Oven-roasted Tomatoes and Steamed Coconut Rice.

Oven-roasted Tomatoes with Parsley and Panko Breadcrumbs

Oven-roasted Tomatoes with Parsley and Panko Breadcrumbs

All the different flavours blend together into a summer-inspired, Indo-Italian feast, which perfectly represents the two culinary heritages of my home. After tasting the Oven-roasted Tomatoes with Parsley and Panko Breadcrumbs, my husband said: “these tomatoes taste of Italy!” which I thought was the best compliment ever.

Oven-roasted Tomatoes with Parsley and Panko Breadcrumbs

I admit that some of the dishes were maybe a little complicated and a touch time-consuming, like the chilli paneer and caponata, which require frying beforehand. But everything turned out to be so delicious that it was worth the time spent in the kitchen. Besides, I even had some leftovers, just like my mum would have liked!

The Oven-roasted Tomatoes with Parsley and Panko Breadcrumbs were the easiest and quickest dish to make. I will definitely make them again. They are perfect to serve as a starter or a side dish at a barbecue, but they are also ideal to take out to a summer picnic. It’s a great accompaniment to Asparagus & Grana Padano Tarts or a Sweet Potato & Rosemary Tart.

This is a light and refreshing dish that is best in the summer, when British tomatoes are plump and just-off-the-vine, but I wouldn’t judge you if you wanted to cook these baked tomatoes all year-long!

Oven-roasted Tomatoes with Parsley and Panko Breadcrumbs

Ingredients

Recipe adapted from Spoon Fork Bacon

  • 4 large ripe tomatoes
  • 150g panko breadcrumb mix
  • 50g grated Parmesan cheese
  • 1 1/2 tbsp fresh parsley, finely chopped
  • 2 tsp dried oregano
  • 125gr unsalted butter, melted
  • salt and pepper

Preparation

Preheat the oven to 190°C. Slice the tomatoes in half crosswise and gently scoop the juice and seeds out. Set aside.

Place the breadcrumbs, Parmesan and herbs in a small mixing bowl and toss together. Add a pinch of salt and pepper. You can always add more later, if needed. Add melted butter and stir together all ingredients are well mixed.

Divide the breadcrumb mixture between your eight tomato halves, filling each tomato up to the top. Place the tomatoes on an oven tray a parchment lined with baking paper. Bake for 20-25 minutes, or until the breadcrumbs have turned golden brown.

Leave the tomatoes to cool down for a few minutes. Add fresh parsley leaves before serving.

Store in an airtight container in the fridge for 3-5 days.

Disclaimer: this post was written in collaboration with Sainsbury’s. All opinions are my own.

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