I’ve had my fair share of less-than-awesome NYC landlords so I feel very lucky to finally have a nice, totally-not-sleazy landlord. As lovely as he is, the one difficulty is that he has very thick accent so I’m not always 100% sure what he’s saying. Last week he came by and I thought he asked me if I wanted some tomatoes but I figured I must have heard him wrong. I smiled and nodded as I sometimes do when I’m not sure if I’m hearing him correctly…but low and behold he came back the next day with a bag full of the most beautifully ripe tomatoes! He said he grew them in the yard behind our building which completely blew my mind because up until now I thought that the area was just overgrown with weeds.
Initially I thought I would make a pizza with the tomatoes but I decided to do something a little bit more simple. I’m so excited about today’s recipe for Roasted Gluten-Free Breaded Tomatoes because they are super easy to make, take very little time to bake and kind of taste like little pizzas. We enjoyed them on the side of pasta with veggies then had the leftovers chopped up over salad the next day.
- 2 tbs olive oil, divided
- 4 tomatoes
- ½ cup gluten-free bread crumbs
- 2 tbs nutritional yeast
- 2 cloves garlic, minced
- 1 tbs dried oregano
- ⅛ tsp salt
- ⅛ tsp pepper
- Preheat oven to 400°. Use 1 tablespoon of olive oil to grease a baking sheet.
- Slice tomatoes into pieces ½"- ¾" thick. Place slices on baking sheet.
- Mix all remaining ingredients (except olive oil) together in a small bowl.
- Spoon about 1 tbs of mixture evenly across each tomato slice. Drizzle with remaining 1 tbs of olive oil.
- Bake for 20 minutes. Enjoy right away.