Core and cut tomatoes in half lengthwise.
Arrange, cut sides up and without touching, on large foil lined rimmed baking sheet.
Brush with oil, sprinkle with thyme, rosemary, salt and pepper.
Roast in 350 F degree oven until tops are shriveled and bottoms are browned, about 2 hours.
Arrange tomatoes, overlapping, in 8 inch square glass baking dish.
(make ahead: Let cool, cover and refrigerate for up to 24 hours. Add 20 minutes cooking time.) In a bowl, stir together, bread crumbs, parmesan cheese and flour; drizzle with butter and toss until crumbly.
Sprinkle over tomatoes.
Bake in 400 F oven until golden and bubbly, about 25 minutes.
Ingredients:
15 plum tomatoes, vine ripened, newly harvested
2 tablespoons extra virgin olive oil
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup fresh breadcrumbs
1/3 cup parmesan cheese, grated
1/4 cup all-purpose flour
1/3 cup butter, melted
Steps/Methods:
Core and cut tomatoes in half lengthwise.
Arrange, cut sides up and without touching, on large foil lined rimmed baking sheet.
Brush with oil, sprinkle with thyme, rosemary, salt and pepper.
Roast in 350 F degree oven until tops are shriveled and bottoms are browned, about 2 hours.
Arrange tomatoes, overlapping, in 8 inch square glass baking dish.
(make ahead: Let cool, cover and refrigerate for up to 24 hours. Add 20 minutes cooking time.) In a bowl, stir together, bread crumbs, parmesan cheese and flour; drizzle with butter and toss until crumbly.
Sprinkle over tomatoes.
Bake in 400 F oven until golden and bubbly, about 25 minutes.
