Vine-Roasted Tomatoes with Anchovy Breadcrumbs
These vine-roasted tomatoes with anchovy breadcrumbs are a great way to use up out-of-season tomatoes, but they’re also perfect year-round! Topped with crispy breadcrumbs tossed with sharp Pecorino Romano cheese and briny anchovies, they’ll surely be a hit side dish!
Recipe Mood: Bright and Fresh
Indulgence Level: Low
Effort Level: Easy
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Vine-roasted tomatoes with anchovy breadcrumbs are one of the best ways to eat tomatoes, especially when they’re not in season. Roasting brings out their natural flavor while intensifying it, much like with the cherry tomatoes in this roasted tomato linguine puttanesca.
And combining roasted tomatoes with anchovy breadcrumbs is the chef’s kiss. Muah!
It can be fun looking for ways to use tomatoes in recipes other than salads. They’re incredibly versatile and pair well with so many things that you’re only limited by your imagination when it comes to this delectable fruit.
Roasted tomatoes on the vine make an excellent side dish, and don’t let the anchovies in this recipe fool you. They give off an umami—not a fishy—taste, so don’t be afraid to pair them with chicken, beef, or pork.
Did you know?
China is the #1 producer of tomatoes in the world.
Why You’ll Love These Vine-Roasted Tomatoes with Anchovy Breadcrumbs
Big flavor, minimal effort: With just a few pantry staples and simple prep, this dish delivers bold flavors thanks to roasted tomatoes, herby seasoning, and umami-packed anchovy breadcrumbs.
Crispy and juicy: This recipe has a nice contrast between the caramelized tomatoes and crunchy panko topping.
Economical: Tomatoes, dried herbs instead of fresh, and a simple panko mixture are easy on the wallet.
Key Ingredients
- Anchovies: These little fish are flavor-packed and really elevate these tomatoes.
- Pecorino Romano Cheese: Pecorino gives these fresh tomatoes a sharp bite.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Make panko mixture: Mix all ingredients for the panko breadcrumb mixture (panko, Pecorino, anchovies, and olive oil) in a small bowl. Set aside.
- Season sliced tomatoes: Toss the tomatoes with olive oil, Italian seasoning, garlic powder, salt, and pepper on a large sheet pan. Arrange in a single layer (some overlap is fine).
- Top tomatoes: Top the tomatoes evenly with the panko.
- Roast tomatoes: Roast for 30 minutes at 400F until tomatoes shrivel slightly but stay sturdy.
- Garnish: Finish the tomatoes with minced fresh parsley, if using.
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Pro Tips
Cook the tomatoes fairly close together in the pan: This will help create some added moisture so the end tomatoes (those near the edges) are less likely to stick to the pan.
Variations & Substitutions
-Use any tomatoes on hand, like Roma, beefsteak, or even cherry tomatoes. Place the cherry tomatoes close together on the sheet pan so it’s easier to top them with the panko.
-Slice the tomatoes thicker if you like, but you’ll probably need to cook them for longer.
-Omit the anchovies to make this vegetarian.
-You can use standard Parmesan instead of Pecorino. You can also use Parmigiano Reggiano.
-Top with fresh herbs like basil or thyme.
Recipe FAQs
Yes, just leave out the olive oil and refrigerate the breadcrumbs until ready to use. Add the olive oil at the last minute.
Regular breadcrumbs won’t crisp up as much, and fresh breadcrumbs will be too soft. I recommend sticking to the panko!
Storage
Refrigerator: Store in an airtight container in the fridge for up to 2 days.
Freezer: I don’t recommend freezing these tomatoes.
Reheat: Reheat in the oven, uncovered, at 350F until warmed through. You can also quickly warm them in the microwave, but the breadcrumbs won’t crisp up.
Serving Suggestions
Serve these vine-roasted tomatoes with anchovy breadcrumbs as a side to beef or chicken, like these grill pan chicken thighs. These would also be great served alongside a smorgasbord of goodies, like cheeses, hot and cold meats, salads, and artisan bread.
More Tomato Recipes
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Vine-Roasted Tomatoes with Anchovy Breadcrumbs
Ingredients
For the Panko Breadcrumbs
- ½ cup panko breadcrumbs
- 2 tablespoons grated Pecorino Romano cheese
- 4 anchovy fillets finely minced
- 1 teaspoon extra virgin olive oil
For the Tomatoes
- 5 large vine tomatoes sliced into ¼" rounds
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Italian flat-leaf parsley minced (optional)
Instructions
- Preheat the oven to 400F.
- Mix all the ingredients for the panko mixture in a small bowl. Set aside.
- Gently toss the sliced tomatoes in a large sheet pan with the olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Arrange the tomatoes in a single layer in the pan (some overlapping is fine) and top each one with some panko mixture.
- Roast in the oven for about 30 minutes or until the tomatoes start to shrivel a bit but are still sturdy. Garnish with fresh parsley, if desired.
So easy to prepare and so good! Makes a great summer side.