Caramelized Tomato Crisp

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Tomatoes:
1 tablespoons olive oil
11 hothouse tomatoes, chopped and divided
1 onion, chopped
1 tablespoon minced fresh garlic
½ teaspoon kosher salt

Crisp:

1 cup bread crumbs
½ cup grated Parmesan cheese
¼ cup butter or margarine, melted

Preheat oven to 375 degrees. Grease an 8 x 11-inch baking sheet.

In a medium Dutch oven, heat olive oil or medium heat. Add 8 chopped tomatoes, onion, garlic and salt. Bring to a boil; reduce heat, and simmer for 15 minutes. Remove from heat and stir in tomatoes. Pour into prepared pan.

In a small bowl, stir together bread crumbs, cheese and melted butter. Sprinkle over tomato mixture in pan. Bake for about 25 minutes.

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