Cherry Tomato & Basil Bake

Sweet summer! Cannot believe we are moments away from September and the fall. season, which I also just LOVE so much. Even though I am excited for the change of seasons, I will miss all of the garden fresh veggies this season brings.

To bid farewell to the last bit of summer, I made this delicious cherry tomato bake over the weekend for a group. It’s super easy to put together and was a huge hit. Serve as a side and you can even put leftovers over some quinoa or wild rice! As a new mom, I’m always looking for different ways to use leftovers — ya’ll feel me?

Let me know how you like this one!

Ingredients:

1.5 lbs cherry tomatoes, halved

1 tbsp olive oil

1 clove minced garlic

1/4 c chopped basil

1/3c panko breadcrumbs

2 tbsp ghee (could also use regular butter, if you don’t have ghee)

Put cherry tomatoes, halved, in a large baking dish. Mix in the olive oil and garlic. (You can prep this earlier and refrigerate). Meanwhile, heat oven to broil. Put tomatoes in oven for 10-11 minutes on broil. Separately, mix together basil, panko and ghee in a bowl to create a crumbly topping.

Remove tomatoes from oven, sprinkle panko mixture on top and place back in broiler for 30-45 seconds only (if any longer, it will burn!).

Remove and serve immediately.