So my sweet friend Abby bought me a few really beautiful heirloom tomatoes while she was at her local farmers market. I love heirloom tomatoes! They are sweet, not acidic and even my husband who won’t usually eat a raw tomato loves them. I had two tomatoes left so I made a herb cheese crust and roasted them up to serve with our london broil and creamed spinach. They were tasty! Take advantage of the tomato season and give these a try for a fresh summer side!

Roasted Tomatoes with Herb Cheese Crust

2 large heirloom tomato (or any vine ripened tomato)
1 1/2 cups panko breadcrumbs
5 tablespoons parmesan cheese
1 tablespoon chopped basil
1 teaspoon chopped thyme
1/4 teaspoon salt
olive oil
chopped basil for garnish

Preheat oven to 400
Cover your baking sheet with foil for easy clean up.
Slice tomato into thick slices.
Mix panko, cheese, basil, thyme and salt. Toss to combine.
Top each tomato slice with about 3 tablespoons of panko mixture. Go back and add more crust once all tomatoes are covered. Drizzle each tomato with a little olive oil. Roast until crust is golden brown and tomatoes are starting to soften, about 12-15 minutes. Each oven is a little different, so just keep an eye on them after 10 minutes. Garnish with extra chopped basil.
Carefully lift tomatoes off pan with a metal or firm, thin spatula and serve immediately.
Enjoy!