I love baking these tomatoes. The sweetness comes to the top and the juice melts into the crunchy breadcrumbs. mmmmmmm…

Preheat oven 350*

1 basket of Heirloom Cherry Tomatoes

3 tablespoons olive oil

sprinkle of garlic powder

1 teaspoon basil-chopped

1 teaspoon fresh Parsley-chopped

salt

pepper

4 tablespoons breadcrumbs

toasted almonds

Place the tomatoes in a baking dish. Pour olive oil over top. Add the garlic powder, parsley and basil and season well with salt and pepper. Mix thoroughly with hands coating tomatoes well with all ingredients.

Sprinkle with breadcrumbs and almonds over the top.

Drizzle top lightly with olive oil.

Bake for 20-25 minutes or until bread crumbs are golden brown.

Serve hot.

This dish goes well alongside eggs.