Roasted cherry tomatoes with parmesan crumbs
Prep 10 mins | Cook 12-15 mins | Serves 4 as a side dish
⅓ cup panko* breadcrumbs
2 tbs finely grated parmesan cheese
1 tbs olive oil
200g tomato medley and/or truss tomatoes
Oil cooking spray
* Panko breadcrumbs are crisp Japanese style breadcrumbs available from most supermarkets in the Asian food area.
Step 1 Preheat oven to 200°C fan-forced. Combine breadcrumbs, cheese and oil in a small bowl.
Step 2 Place tomatoes on a baking tray lined with baking paper. Spray tomatoes with oil and sprinkle with breadcrumb mixture. Roast for 12-15 minutes or until tomatoes are very tender and breadcrumbs are golden and serve.
Good for you ... Cherry Tomatoes
Higher in vitamin C (about 50% more) than other tomatoes. This vitamin contributes to the normal functioning of the body’s immune system.
A source of beta carotene, which is converted into vitamin A in the body. This vitamin is needed for vision.
A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.
Provides potassium which may help balance the sodium from salt.
A source of dietary fibre which helps the normal function of the intestine.
Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.