Roasted Tomatoes with Bread Crumbs and Parmesan

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6 plum tomatoes, halved lengthwise
Non-stick cooking spray
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons honey
1 cup panko (Japanese) bread crumbs
1 teaspoon paprika
Kosher salt and freshly ground black pepper
¼ cup parmesan cheese (optional)
2 tablespoons finely chopped fresh flat-leaf parsley, to garnish

Preheat the oven to 350 degrees F. Put the tomato halves in a lightly greased baking dish, cut-side up. In a small dish, mix olive oil and garlic. Spoon garlic oil on top of tomatoes. Drizzle honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and sprinkle with Parmesan (if using). Roast for 20 minutes. 

Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.

Notes: This is a terrific side dish anytime of year because good tomatoes are always available. You can omit the cheese if you do not eat dairy. I like to serve them aside a grilled steak or topping my spaghetti with homemade marinara sauce. Readers told me they used them in omelettes and as a pizza topping too. These roasted tomatoes with bread crumbs are good to have around all the time.
roasted-tomatoes-parmesan-s

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