Author Notes: Roasted tomatoes are the best as are toasted Panko crumbs and adding the spice and lime make them extra tasty! —nannydeb
Serves: 6-8
Ingredients
-
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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dashes 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
- Preheat the oven to 400 degrees.
- In a food processor, combine celery, lime juice, horseradish, hot sauce, 1 tablespoon olive oil, salt, pepper and cayenne. Puree until smooth.
- In a large bowl, toss cherry tomatoes with the pureed mixture. Pour into a 8×8 glass baking dish or into individual baking dishes.
- Bake for 20 minutes or until the tomatoes have roasted to your liking.
- 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.
- When tomatoes are done, top with the toasted Panko crumbs and serve.