Tomatoes Provençal

• 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

Directions

Preheat oven to 350°. In a small bowl, combine rosemary, garlic, salt, and pepper.

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.