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- Dish type
- Side dish
- Vegetable side dishes
- Roasted vegetables
The best time to make this side dish is when you have too many large ripe tomatoes! Gorgeous with steak or fish. They are so easy to make, they'll become a family favourite!
1 person made this
- 4 tablespoons olive oil
- 6 large ripe tomatoes, cut in half
- 2 or 3 tablespoons breadcrumbs
- 2 garlic cloves, crushed
- 2 tablespoons minced parsley
- 1 teaspoon fresh thyme
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat the oven to 200 C / Gas 6.
- Heat olive oil in a large frying pan. Place tomatoes in the pan cut side down and fry for 4 minutes without moving them. Place cut side up in an ovenproof dish.
- Pour any liquid from the pan over the tomatoes. Sprinkle the breadcrumbs evenly over the tomatoes. Mix garlic and parsley and spoon onto the tomatoes; season with thyme and salt.
- Roast in the preheated oven until golden on top, about 10 minutes.
Reviews & ratingsAverage global rating:(2)
Italian Roasted Tomato & Garlic Pasta with Herb Gremolata 3 min read
This recipe calls for very few ingredients, relying on the quality of each to deliver on flavor and nutrition. Reach for the best extra virgin olive oil you can get your hands on and you’ll enjoy a dish packed with heart-healthy omega-3 fatty acids—plus a robust flavor that pairs perfectly with sweet roasted tomatoes.
Cooking tomatoes actually increases their lycopene content. Lycopene is a powerful antioxidant that acts as an anti-inflammatory, protects your skin and eyes against sun damage, lowers your risk of cancer and boosts heart health.
Garlic acts as an anti-viral in the body—just what we all need to get through cold and flu season.
Gremolata is an Italian mainstay that boosts the flavor profile of anything you top it with. If you have any leftover, try it as a topping on seafood or roasted vegetables to give them the Italian treatment too!
Grilled Eggplant Parmesan with Roasted Tomatoes, Burrata and Garlic Herb Breadcrumbs
We love a good cocktail around here, but more often than not, when we’re looking for a drink to pair with our food, we choose wine. Both of us love the versatility of rich red varieties: making Grilled Steak With Blue Cheese Butter? Red wine is the perfect choice. Having friends over for cheese and charcuterie? Red wine is a must. Hosting a holiday Pork Roast? Yup, you know what to serve with it. As soon as we tasted this wonderfully fruity and spicy Mullan Road Cellars Red Blend, we knew we wanted to drink it with something grilled. We decided to take inspiration from one of our favorite classic dishes, Eggplant Parmesan, and lighten it up for summer. To bring it out into the sunshine, if you will.
Campari and cherry tomatoes for roasting
We are Not Grill Masters
We’ll let you into a secret: we don’t have the best of grills. We originally moved to our house in the height of summer, and had no gas hookup for the kitchen for more than a week, and with no other way to cook food, drove to the nearest home improvement box store and picked up something cheap and cheerful. It’s somehow lasted us six years: we complain about it every summer, and yet here we all are, locked in a codependent relationship with it until we can put together a budget for something more capable.
We may not be able to perfectly grill a steak (we use a charcoal grill for that), but what we can do is vegetables. And every year, as soon as it’s warm enough, we fire up that thing and slice up whatever’s fresh. This could be eggplant, zucchini, mushrooms, corn when it’s in season, and even a firm leafy green like escarole or romaine will develop some great grill flavors. In this recipe for eggplant parmesan, we’re showcasing both eggplant and tomatoes.
A good drizzle of olive oil and a few crushed garlic cloves The tomatoes blister and soften, concentrating their flavor
Instead of marinara sauce, we roasted fresh tomatoes (a mix of Campari and cherry) until they blister, soften, and release some of their liquid. A few crushed garlic cloves, a drizzle of balsamic vinegar and a little olive oil is all you need here, along with salt and pepper of course. If your tomatoes are very tart (as some early season ones can be), add a little pinch of sugar to sweeten them up. Late summer varieties might not need the help. Roasting concentrates the tomato flavor leaving you with almost a sweet/tart tomato jam, and the most delicious tomato-ey, garlicky juice to be spooned over the dish at the end. Liquid gold, that stuff is.
If your grill sucks like ours, you might need to move the eggplant around a bit to get it evenly cooked.
While the tomatoes are roasting, you can prepare and grill the eggplant. You’ve probably seen a lot of recipes that call for salting eggplant ahead of time and letting it rest. We don’t find this necessary, especially with small, firm ones. When choosing eggplant at the store, look for ones that seem heavy for their size, with smooth skin. If they’re soft or wrinkly, they’re likely old and bitter (no old lady jokes, please). We love the pale lilac and graffiti variety (also called Rosa Bianca) but they’re not always available. Regular dark purple globe or Italian eggplant is fine for this (but not the long Japanese variety). Huge ones will likely be older and have more seeds, so look for medium-sized ones, about 6 to 8 inches long.
We like to peel the skin in strips, which keeps it from becoming tough. You could peel it entirely if you want but keeping some on helps the eggplant keep its shape. Cut them about a 1/2 inch thick and give them a generous brushing of oil on both sides, as well as a good sprinkling of salt. Place them on a hot, oiled grill and let them cook until they’re deep brown on both sides and soft and yielding but not falling apart. If they look dry while cooking, brush them with a little more oil. This will keep them from turning leathery or tough.
Mullan Road Cellars Red Wine Blend is the perfect pairing for grilled and roasted meat and vegetables.
Let’s talk Wine!
A short break to talk about the wine! We love the red blend and think you will too. Mullan Road Cellars is a relatively new label, founded in 2012 by Dennis Cakebread (of Cakebread Cellars in the Napa Valley). Washington State, specifically the Seven Hills, Stillwater Creek, and Corfu Crossing vineyards in Columbia Valley, provides the grapes for this blend of Cabernet Sauvignon, Merlot, and Cabernet Franc. It’s a great pairing for grilled steak or pork tenderloin and works just as well with assertive cheeses (think blue). Best of all for our recipe, the wine is just as happy hanging out with grilled vegetables, like eggplant parmesan. The red blend has lush cherry and blackcurrant notes with a really nice spicy balance.
You can find Mullan Road Cellars on Facebook, Instagram and Twitter or visit their website — please check out their great selections!
Our advice: make extra garlic and herb breadcrumbs because you’re going to want them on everything.
About the Breadcrumbs
Now it’s time to make the garlic and herb breadcrumbs for the eggplant parmesan. We highly recommend making your own fresh breadcrumbs, which is nothing more taxing than throwing a few slices of good quality white sandwich bread into a food processor and pulsing it until loose, craggy crumbs form. You can trim the crusts off if you like but we don’t bother. Fresh breadcrumbs will be much lighter and crispier than store-bought crumbs. But if you don’t have time, Japanese panko breadcrumbs will be a better substitute than the Italian-style.
To make them, add a bit of extra-virgin olive oil and minced garlic to a cold pan and then turn it on to medium heat – this gives the garlic time to infuse the oil with flavor before it has a chance to turn brown (dark brown garlic is bitter). When the garlic is fragrant, add the crumbs and toss them around until they turn golden brown and smell like heaven. Tip them into a bowl and let them cool a few minutes before you stir in the chopped herbs and Parmigiano cheese. Season them to taste with salt and pepper and try not to eat them before dinner.
Burrata is such a decadent treat and it goes beautifully with the grilled vegetables.
Finishing the eggplant parmesan is simply a matter of assembly. We like to layer a family-style platter with the largest eggplant slices on the bottom, then a scattering of roasted tomatoes (and a drizzle of the reserved tomato juice) and then another layer of eggplant and tomatoes. If you love garlic (like we do), you can add the roasted garlic cloves to the platter or set them aside – they’ve already flavored the tomato oil.
Next comes the cheese. Burrata is one of our favorite cheeses ever and it’s perfect here. If you’re not familiar with it, it’s a hollow ball of fresh mozzarella stuffed with ribbons of curd mixed with cream. It’s rich and decadent in the very best way. If you can’t find it, good fresh mozzarella would also be wonderful. Cut the burrata into rough chunks, being careful not to lose the cream in the middle. Nestle them in amongst the eggplant and tomatoes. Sprinkle some breadcrumbs over the whole platter and maybe another drizzle of the tomato oil, if you have any left. A few fresh basil leaves on top are both beautiful and delicious.
Note: The roasted tomatoes and grilled eggplant can be made up to a day ahead – stored separately in airtight containers in the refrigerator. Warm them gently in a low (250ºF) oven before serving, or serve the dish room temperature (not chilled right out of the refrigerator).
So that’s our weekend evening set. We’ve got friends coming over, so we’ll hang out on the deck enjoying the warm breeze, while sharing a delicious dinner of grilled eggplant parmesan. And, of course, with some fantastic red wine in our glasses. It doesn’t get much better than that. Here’s to Summer!
Grilled Eggplant Parmesan with Roasted Tomatoes, Burrata and Garlic Herb Breadcrumbs
Roasted tomatoes with herb breadcrumbs recipe - Recipes
Cut the tops off the tomatoes and use a spoon to remove the seeds. Carefully scoop the flesh into a bowl and season the tomatoes with salt and pepper. Combine the flesh with cheese, garlic and onion re-stuff the tomatoes.
In another bowl, combine the breadcrumbs with oregano, fresh parsley and Parmesan cheese and Seven Barrels Rosemary olive oil. Pile crumbs on top of the stuffed tomatoes, packing them in. Place on a baking sheet and roast in a 425°F oven for 8-10 minutes until golden brown and the cheese is melted. Drizzle the baked stuffed tomatoes with Seven Barrels Prickly Pear Balsamic vinegar.
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You can use any type of tomatoes &ndash roma, heirloom or just regular &lsquool tomatoes! You can also use cherry or grape tomatoes too, but they aren&rsquot my first choice for a sauce.
Slice all the tomatoes in half (leave whole if using cherry or grape tomatoes). Drizzle on loads of olive oil. Scatter fresh herbs like oregano, basil and thyme. Throw in garlic cloves or slices.
Roast at 425F for 25 minutes.
Puree in a blender, stick blender or a potato masher.
The result is a light, mellow, tomato-sweet sauce that you can freeze for a rainy day.
We&rsquove found potato mashers invaluable time and time again! Grab your own below and you&rsquoll be glad!
Mediterranean Garlic and Herb Crusted Roasted Sardines
There is so much to be said about fish, particularly when it comes to the Mediterranean diet. Greeks traditionally consumed the small, cheap fish: sardines and anchovies that also happen to be rich in omega-3 fatty acids and vitamin D.
Typically, sardines are consumed grilled and very often they are cured. Nowadays even in Greece, they are considered a second choice fish, a poor man’s fish, which is unfortunate as they are so rich nutritionally. Fortunately, it looks like they are coming back again, in fact sardines have been noted as a top food trend in 2017 according to the communication firm Sterling-Rice Group. And they should be: nutritious, tasty, great as a protein rich snack but also a main meal.
Do not fear the fish
For the longest time I avoided making fish at home, but once you get the hang of it, fish can become a regular dish in your home. In Greece we usually eat whole fish, not that much fillets. We want to see the fish. You can read here more about fish consumption in Greece.
How to choose
When choosing sardines they should have a mild fish/sea smell, bright eyes and shiny and elastic skin. You should plan on cooking them within 1-2 days of buying them. Ideally, you want the fish to be cleaned before you buy it, basically you want them to remove the intestines. Here they also removed the head and then I also removed the bones on some of them for the kids, although that is not necessary for small sardines.
If you need to clean them on your own click here for a brief video on how to clean sardines. I found it was the simplest one although it is in German, but you do not need have the sound on, it is fairly clear. For larger sardines you can check out this video by Jamie Oliver. The important thing is that you want to make sure you remove the intestines -they can impart a bitter flavor when cooked.
This particular recipe has become a favorite, it is simply delicious. I usually roast sardines or anchovies in the oven-sometimes with tomato, and always looking for new ideas. I was inspired by a recipe I saw in the Greek newspaper Kathimerini. By dipping the sardines in this dressing and roasting at high heat, the sardines develop a tasty crust and you can practically eat them with your hands. If you are using small sardines, you can eat the whole fish including the bone.
Now, fresh sardines can be difficult to find. In Greece they are common and cheap (5 euros per kilo, about 3 dollars per pound), so if you are not able to find fresh, I believe this recipe could work with canned sardines, just make sure you get plain ones (no spices).
Grilled Eggplant, Roasted Tomatoes and Burrata with Garlic-Herb Breadcrumbs
I told you this was the week of summer food: eggplant, tomatoes, basil, peaches…all happening on the blog this week.
This is a super-light vegetarian main dish that is quick to make and tastes incredible. So summery and fresh, even if you don’t like eggplant! I made this awhile back after seeing it on Nerds with Knives I was so taken by the photo that I knew it would be coming out of my kitchen VERY soon.
It’s a beautiful dish to serve because the colors are striking: stark white burrata against golden grilled eggplant, deep red tomatoes and fresh basil.
It’s super simple to make too you’ll essentially roast some tomatoes in the oven and while those are cooking, grill eggplant (either indoors on a grill pan or outside if you want!) and make a quick garlicky breadcrumb topping.
My mom said the breadcrumbs are vital to the recipe-she even went so far as to say she wouldn’t have liked it without them! They add a necessary crunch and tons of flavor to the finished dish without them, it would be a lot of soft, dare I say geriatric-type, textures.
Roasting the tomatoes with a little olive oil, garlic, balsamic vinegar and a sprinkle of sugar (if they need them) intensifies the flavor and brings out all the sweetness tomatoes have to give us. Try to use a mix of cherry tomatoes and slightly larger Campari (or similar) tomatoes.
I have a secret: you could probably make this all year if you wanted to…cherry tomatoes are basically sweet and delicious all year and eggplant and basil are in stores year-round now. As long as we don’t go through a burrata shortage (I’m shuddering at the thought), you can make this any time you need a taste of summer in the dead of winter.
Other Recipes You Might Like
These roasted tomatoes are so easy to make, takes only 2 key ingredients: tomatoes and Parmesan cheese. The rest are pantry items that everyone has at home (olive oil, salt and black pepper).
This is the perfect season to try this recipe as gorgeous tomatoes are abundant in the market or farmers market now.
Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other.
In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste.
Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.
Tbsp olive oil, plus extra
4 skinless unsmoked or smoked haddock fillets, approx 140g/5oz each
2 handfuls cherry tomatoes
3 tbsp mayonnaise
1 tsp garlic paste or 1 garlic clove, crushed
100g white breadcrumbs
Zest and juice 1 lemon
2 handfuls flat-leaf parsley, leaves roughly chopped
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