Cherry tomatoes roasted with pangrattato
pizzarossa | Just another recipe blog
pizzarossa | Just another recipe blog
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Ingredients

  • 10 minutes Roasting
  • 500 g (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

Instructions

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