This dish is so easy to make I can’t believe I didn’t do this earlier.
It’s definitely going into my roster of recipes to throw together for guests.
The grape tomatoes from the farmers’ market right now are so sweet, and coupled with the caramelized Vidalia onions, my husband thought I added sugar! Nope. Not even a pinch.
And the herbed crust with a light layer of garlic just below brings a hint of savoriness that balances out the dish perfectly.
This was so good that we polished it off in mere minutes after the photos were taken, so you might want to make a double batch!
2 cups sweet grape tomatoes – cut in half 2 cups
sweet onion – sliced
1 tbsp. garlic – finely chopped
1 tbsp. coconut oil
For Topping:
1/3 cup breadcrumbs of choice (I used dried gluten free bread whizzed up in the food processor)
¼ tsp. dried parsley
¼ tsp. dried oregano
¼ tsp. dried thyme
¼ tsp. sea salt
1 tbsp. extra virgin olive oil cooking spray (I used coconut oil)
Directions
- Preheat oven to 400 degrees.
- Over medium heat, cook onions in a cast iron skillet, stirring occasionally until they are softened. Then lower heat and let sit to caramelize while you are cutting the tomatoes. Check occasionally to ensure they are not burning. (If you do not have a cast iron skillet, use any pan to sauté and then transfer caramelized onions to a small baking dish.)
- Place all tomatoes in a layer on top of onions. Sprinkle chopped garlic over tomatoes.
- Make topping by combining all ingredients in a small mixing bowl. Use your fingers to thoroughly mix in herbs and salt, and to make sure oil is evenly distributed through the mixture.
- Sprinkle topping over the tomato/garlic layer. Then cover with a light layer of cooking spray so the crust browns evenly.
- Bake for 35 – 40 minutes at 400 degrees. If crust needs additional browning, place under broiler for 3 – 5 minutes until desired color is achieved. Watch carefully to ensure it doesn’t burn.
- Serve hot immediately.
Annie says
The crumbly, toasty topping looks SO good! I could eat the whole panful myself.
Amy says
Thanks, Annie!
Vee - VeesEasyVegan says
Hi Amy, I can totally relate to this experience of making something and thinking “I should have done this earlier”. Happens to me all the time!
This looks delish and I am going to try it. My sister just picked up 2 bags of gluten free rice crumbs which will work for sure.
Congrats on the VVLP success. Such fun to be involved!
Amy says
Thanks, Vicki! Glad I’m not the only one that happens to. See you at the VVLP!
cheri says
Hi Amy, just went to the other site and clicked on the like. Congratulations on the WLP win! love this dish!
Amy says
Thanks so much, Cheri! Much appreciated.
Elisa says
Love, love, love this idea with bread crumbs on baked tomatos!
xo Elisa
Amy says
Thanks, Elisa!