- 2 teaspoons chopped fresh rosemary
- 1 clove garlic , minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 24 cherry tomatoes , halved
- 1/4 cup coarse fresh breadcrumbs
- 2 tablespoons olive oil
Place tomatoes, cut side up, in a large baking dish; sprinkle tops evenly with rosemary mixture. Sprinkle bread crumbs over tomatoes; drizzle with oil.
Bake tomatoes until tender, about 18 minutes. Increase oven temperature to broil. Broil tomatoes, 4 inches from heat, until topping is golden, 1 to 2 minutes.