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Parmesan Basil Cherry Tomatoes

Parmesan Basil Cherry Tomatoes


  • Prep Time:
  • Cook Time:
  • Difficulty: easy
  • Serves: 4


Cherry tomatoes and grape tomatoes are a fun and versatile fruit/vegetable (whichever you prefer) that I enjoy all year round, especially during the summer season. Whether mixed in a salad, or popped as a quick snack, their juicy flavor always brings a smile to my face. For this recipe I added a little extra complementary taste and texture which really added a nice, yet subtle complexity and made for a beautiful summer side dish. You can prepare this dish either on a grill (using a grill basket) or in an oven. The tomatoes cook quickly using both methods, but I prefer the slightly charred taste of being cooked over an open flame. Whichever method you prefer, you’ll be sure to enjoy these tasty and juicy treats.


1 pint cherry or grape tomatoes
1/2 cup breadcrumbs
1/2 tspn garlic powder
1 tspn chopped basil
1 tbspn grated parmesan cheese
pinch salt
olive oil


Mix all dry ingredients in a bowl. In a separate bowl, lightly drizzle the tomatoes with olive oil so that they are all evenly coated. Roll the tomatoes in breadcrumb mixture. The breading may not coat evenly but rather clumpy. This is fine, as the breading will adhere to the tomatoes when cooked.

Grilled - Pour the tomatoes into a grilling basket. Place the basket on an indirect heated portion of a hot grill. Close the lid and let cook for about 10 minutes, until the tomatoes start to shrink.

Oven Roasted - Heat oven to 400˚. Place tomatoes on a cooking sheet. Roast until tomatoes start to shrink and the skin starts to shrivel, approximately 10 minutes.

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