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A closeup of a roasted vine tomato with seasoned breadcrumbs.

Vine-Roasted Tomatoes with Anchovy Breadcrumbs

Author: Dana Ricciardi
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!
5 from 1 vote
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Servings 4 to 6
Calories 115 kcal
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 388mg | Potassium: 407mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1302IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 1mg
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