Roasted Tomatoes

This week I discovered the magic of the lidded casserole dish. As soon as I get home I turn on the oven and get whatever veggies I have on hand roasting away. By the time Mr. Spring gets in I've boiled some pasta or grilled a bit of chicken for myself and... ta-da! A healthy dinner's on the table and we're actually enjoying it together. Armed with my sunny yellow dish and a determination not to let the over-abundance of ripe tomatoes in our fridge go to waste, I adapted this recipe for our Saturday night dinner.

RECIPE: Cut three large tomatoes in half and placed them face up in the casserole dish.

Topping: In a food processor pulse into a fine crumbs 2 pieces of bread • 2 cloves of garlic • 1 large slice of parmigiana cheese • a small bunch of sage leaves • coarsely ground salt and pepper to taste. {This makes more topping then you'll need, but I'm all about the left-overs! I stored the extra crumb mixture in the freezer to use mid-week.}

Top each tomato with crumb mixture, drizzle with olive oil and bake in a 180C oven for 40 minutes, or until crumbs are golden brown and crispy. Serve as an appetiser or dish these tomatoes out with thick slices of crusty baguette  for a beautifully light main meal.