Preheat oven to 375°F. Drizzle the bottom of a baking dish or individual gratin dishes with a little olive oil. Add both types of tomatoes and season with the salt and pepper to taste.
2
In a small bowl, mix the Parmigiano-Reggiano with the bread crumbs, garlic, lemon zest, and red chili flakes. Scatter topping over the tomatoes and drizzle generously with more olive oil.
3
Roast in the oven for 30 to 45 minutes or until top is golden brown and crispy. Serve hot or warm alongside some fresh herbs for garnish.
Preheat oven to 375°F. Drizzle the bottom of a baking dish or individual gratin dishes with a little olive oil. Add both types of tomatoes and season with the salt and pepper to taste.
2
In a small bowl, mix the Parmigiano-Reggiano with the bread crumbs, garlic, lemon zest, and red chili flakes. Scatter topping over the tomatoes and drizzle generously with more olive oil.
3
Roast in the oven for 30 to 45 minutes or until top is golden brown and crispy. Serve hot or warm alongside some fresh herbs for garnish.
