An easy and seasonal side dish using cherry tomatoes and fresh basil, this Tomato and Basil Bake is the perfect late summer side dish.
Well, I know this isn’t your typical “holiday at the beach” or “backyard bbq” side dish, but what better way to celebrate the end of summer than with the beautiful produce that the summer has to offer?
Back when I had a garden, one of my favorite things to do was to just go out to the Sweet 100 tomato plant and pop those babies in my mouth like candy. And they practically tasted like candy, sweet and juicy and just warm from the summer sun. Oh, how I miss those tomato plants. But thank goodness for the farmers market and local tomatoes – I can still enjoy the bounty of the season.
This side dish is almost so simple that a recipe isn’t totally required, but when it comes to side dishes, simplicity is the key in my book. This dish highlights the fresh tomatoes, and the little bit of basil (which was picked out of my backyard) makes this side dish sing.
So maybe it’s not the best Labor Day recipe, but it is the best end of summer recipe!!
Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!
Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin
- 1 pound cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- ⅓ cup panko bread crumbs
- 2 tablespoons melted butter
- 2 tablespoons chopped basil
- Preheat the broiler.
- Combine the tomatoes, garlic and olive oil in an 8-inch baking dish. Season with salt and pepper. Broil, stirring occasionally, until the tomatoes are softened, about 12 minutes.
- Combine the panko and the butter, then sprinkle over the tomatoes. Broil for 30 seconds, then sprinkle the basil over the top. Serve.
More tomato side dishes:
Around the Web:
Heirloom Tomato Frico Cups from Foodiecrush
Caprese Stacks with Grilled Honey Balsamic Potatoes from A Farmgirl’s Dabbles
Corn, Avocado and Tomato Salad from The Girl Who Ate Everything
Corn, Tomato and Basil Saute from Aggie’s Kitchen