Author Notes
Roasted tomatoes are the best as are toasted Panko crumbs and adding the spice and lime make them extra tasty! —nannydeb
Ingredients
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20 ounces
fresh cherry tomatoes
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1
stalk celery, minced
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1 tablespoon
fresh lime juice
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1 tablespoon
freshly grated horseradish
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1 tablespoon
Louisiana hot sauce or Tobasco
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2 tablespoons
olive oil, divided
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1/2 teaspoon
salt (or to taste)
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1/4 teaspoon
black pepper (or to taste)
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Dash
cayenne pepper (optional)
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1/2 cup
Panko crumbs
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1
clove garlic, minced
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2 teaspoons
flat leaf parsley, minced
Directions
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Preheat the oven to 400 degrees.
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In a food processor, combine celery, lime juice, horseradish, hot sauce, 1 tablespoon olive oil, salt, pepper and cayenne. Puree until smooth.
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In a large bowl, toss cherry tomatoes with the pureed mixture. Pour into a 8x8 glass baking dish or into individual baking dishes.
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Bake for 20 minutes or until the tomatoes have roasted to your liking.
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While the tomatoes are baking, heat the remaining 1 tablespoon olive oil in a small skillet. Add the Panko crumbs and minced garlic and toast. Remove from heat and add the chopped parsley.
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When tomatoes are done, top with the toasted Panko crumbs and serve.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
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