Cherry tomatoes roasted with pangrattato

Pangrattato is Italian for breadcrumbs, but this is so much more than that! Loaded with flavour, it elevates the humble tomato to dizzy heights!

These tomatoes are exceptionally good served with pasta, polenta or bruschetta.

roasted tomatoes final

Serves 4
Preparation: 10 minutes
Roasting: 1 hour


500g (about 1 lb) cherry tomatoes
10 – 12 black olives, minced (I used Kalamata olives)
1 Tbsp capers, minced
2 Tbsp chopped flat-leaf parsley
2 Tbsp chopped basil
zest of 1 organic lemon
2 large cloves garlic, minced
1/2 cup dry breadcrumbs (or toasted fresh breadcrumbs)
salt and pepper to taste
3 – 4 Tbsp olive oil


Preheat oven to 180°C / 350°F / Gas mark 4 and lightly oil a medium rimmed baking sheet or roasting pan.

Halve the cherry tomatoes and arrange them cut-side-up in the pan.

In a bowl, combine the olives, capers, parsley, basil, lemon zest, garlic and breadcrumbs, and season generously. Sprinkle evenly over the tomatoes and drizzle generously with olive oil, 3 – 4 tablespoons.

Roast in centre of oven for 1 hour, until tomatoes are soft and breadcrumbs are golden brown.

This entry was posted in italian, pasta, risotto, side, vegan. Bookmark the permalink.

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