Tomat Panggang Parmesan Bawang Putih

Name: Tomat Panggang Parmesan Bawang Putih
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 lb (500g) Roma tomatoes (cut into halves); 1 1/2 tablespoons extra-virgin olive oil; 1 pinch salt; 3 dashes ground black pepper; 3 cloves garlic (minced); 2 tablespoons breadcrumbs (or Japanese panko); 1/3 cup shredded Parmesan cheese; 1 tablespoon chopped parsley

Garlic Parmesan Roasted Tomatoes are so juicy, plump and delicious. The panko breadcrumbs make them so crunchy!

⏱️ 40 menit 🔪 Persiapan: 15 menit 🔥 Masak: 25 menit 📊 Sedang ⭐ 4.6 (12) 👁️ 13 dilihat

👨‍🍳 Mulai Masak

Foto: Rasa Malaysia

Bahan-bahan

4 porsi

1 lb (500g) Roma tomatoes (cut into halves)
1 1/2 tablespoons extra-virgin olive oil
1 pinch salt
3 dashes ground black pepper
3 cloves garlic (minced)
2 tablespoons breadcrumbs (or Japanese panko)
1/3 cup shredded Parmesan cheese
1 tablespoon chopped parsley

Langkah-langkah

Preheat the oven to 400°F (207°C). Transfer the Roma tomato halves to a large bowl. Add the extra-virgin olive oil and toss gently to coat. Transfer the tomatoes to a baking sheet, sprinkle salt and ground black pepper on top, followed by the minced garlic.
Add the breadcrumbs or Japanese panko (preferred), followed by the Parmesan cheese and chopped parsley. Bake in the oven for about 25-30 minutes, until the panko turns golden brown and crunchy. Serve warm.