Roasted Herbed Tomatoes

A simple summer side dish to complement any entrée, especially Grilled Parchment Steamed Salmon Dressed with Fragrant Fish Rub

Super Simple, Super Tasty 5-Step Recipe     

Recipe by: Gabrielle

SERVES: 6

Wine Pairing:  2016 Pietro Family Cellars Sauvignon Blanc, Napa County

PREP TIME: 10 minutes COOK TIME: 10 minutes TOTAL TIME: 20 minutes

INGREDIENTS

• ¼ cup finely grated Parmesan cheese
• ¼ cup Panko breadcrumbs
• 2 tsp. GC Napa Valley Natural Marjoram Leaves
• 6 medium, firm, ripe tomatoes
• ¼ cup GC Napa Valley Natural Savory Proprietary Blend Extra Virgin Olive Oil
• 1 Tbsp. GC Napa Valley Natural Tuscan Rosemary Finishing Sea Salt
• 1½ tsp. GC Napa Valley Natural Culinary Lavender Tellicherry Pepper
• 2 Tbsp. GC Napa Valley Natural Lemon Olive Oil

TO PREPARE

1. Preheat oven to 350 degrees or heat outdoor grill to medium heat.
2. Combine cheese, breadcrumbs and marjoram in a small bowl.
3. Wash and dry tomatoes. Slice tops off each tomato, about ½” from the top. Place tomatoes in a shallow baking dish.
4. Drizzle tomato tops with Savory Extra Virgin Olive Oil and then season with Tuscan Rosemary Finishing Sea Salt and Culinary Lavender Tellicherry Pepper.
5. Put baking dish in oven. If using an outdoor grill, place baking dish away from direct heat and close lid. Oven roast/grill for 6-8 minutes or until softened, but still firm. Remove from heat, sprinkle tomato tops with breadcrumb mixture. Return to oven for 4-6 minutes or grill with lid closed for 3-5 minutes. Drizzle with Lemon Olive for a bright finishing flavor.

TO SERVE

SHOPPING LIST

• 1 small wedge, 4 oz. Parmesan cheese
• 1 box Panko breadcrumbs
• 6 medium, firm, ripe tomatoes