Juicy Tomatoes With Parmesan-Olive Bread Crumbs Recipe (2024)

The 325f(162c) is a bit high for the bread crumbs. It works, just much faster, so be careful not to burn them. A lower temperature around 250f(121c) would probably ky be a safer bet.

These crumbs are "IT"! Mixed them with hand and after I popped the mixture into oven, I stood and licked the remainder off my fingers. I knew then that they were going to be fantabulous once oven toasted. And they were! Although at 325, stirring twice, it only took about 11'ish minutes to perfect golden brown - would reduce temp to 300 if wanting to go 17+ min of recipe. Used picholine olives and so worth the effort to pit the little darlings for their flavor here.

I used this as a pasta sauce with orecchiette. Instead of slices, I chunked the tomatoes. Easy, delicious raw pasta sauce.

Very good topping for height of the summer tomatoes. I would suggest using grated Parmigiano vs shaved. Shaved will result in batches of bread crumps being locked together from the cheese melting during baking process. Used 2oz of olives vs 3 which was more than enough. Really want the tomatoes to shine through and not have to battle the olives. Half fennel/red pepper is a good combination. Used Celebrity tomatoes from garden.

Wondering if I roast eggplant slices and serve on platter with tomatoes if that would work. Any thoughts? Gong to try it this afternoon for a low key afternoon in the back garden with friends and summer drinks!

I’m here to say that you can definitely do the breadcrumb mixture on top of the stove in a large skillet over medium to medium low heat if it’s too hot to run your stove. It requires constant stirring and attention to avoid burning but it absolutely works. This is a showstopper in terms of flavor and crunch, and is adaptable if you’re missing an ingredient—I used capers in place of olives for example. Wonderful way to use summer tomatoes.

Followed the recipe exactly and it was delicious. We used an herbed sourdough loaf and cooked the bread crumbs for 20 minutes at 325. They were perfect!

We were out of green olives. I substituted muffalatta olive mixture from a jar--olives, peppers, onions, other vegetables. Really good...Really good. On another occasion, I followed the recipe. The muffalatta mixture adds a kick that I like. Spicy.

Tomato season coincides with I'm-not-turning-on-the-oven season, so I made this on the stovetop using panko. I also added minced anchovy filets. Turned out great but to make it even better in the future I'll fry the olives for a bit before adding the rest to the pan. To avoid the garlic and zest from clumping whisk them into the oil before adding the other ingredients.

Delicious. Simple. Perfect summer side!

This was restaurant-quality. I followed the recipe almost exactly and I could have eaten a million servings. I agree with the note to finely grate parmesan, and make sure to mix things thoroughly before toasting. I wound up sprinkling the crumbs with garlic powder before toasting because my grated garlic wanted to clump together. I think 325 is the exact right temp for this - I started at 295 and it took about 30 minutes to turn golden brown.

The breadcrumbs are fabulous. Made double the recipe since I had a feeling they would be delicious. Used both fennel and red pepper flakes, orange and lime zest ( didn’t have lemons) and pecorino ( didn’t have parmesan). As I write this, I realize this is a no recipe recipe. Always a favorite at my house. Storing them in the freezer ( to keep me from eating them!) Serving tomorrow with early girl tomatoes . They would be great as a bit of crunch on vegetables, pasta and fish.

And I should add used panko!

Great recipe, especially the olive, bread crumb mixture. We had a problem because of the tomatoes used. Must have really ripe heritage tomatoes for it to be tasty as written. Our solution with the leftovers:Sautéed a sliced whole onion in some EVOO at low temp until translucent. Dumped in the rest of tomato and crumb mix, sautéed at higher temp, stir fried style, for a few minutes. Result was delicious.

Made with GF breadcrumbs and addd capers! Yum!

Too much vinegar! I think about half that much would be enough.You’re really I am

Can’t say this was one of my favorites. The breadcrumbs turned soggy the moment they made contact with the tomatoes which ironically needed more salt. Burying the taste of some wonderful summer heirlooms was totally unnecessary. Luckily the husband liked it better than I did. Still, won’t be making this one again.

This. Is. Fabulous! I've made it several times with my gluten free sandwich bread. Thinking of using it on baked fish.

Love fennel in sausage. Didn't work for me in breadcrumbs! All in all, nobody raved!

After the rave reviews here about the breadcrumbs, I made just those and used them as a topping on a summer vegetable pasta and the result was fantastic. I made them on top of the stove, and since I didn't have day-old bread I ever so lightly toasted slices from a baguette and then crushed them with a rolling pin. Used both fennel and pepper flakes and would say don't skip the fennel - it might be the secret to why these are so good (but really, all the ingredients work in harmony).

Used panko, roasted some of the tomatoes and left others raw, served over angle hair pasta. Divine!

What EXACTLY is "country-style" bread?

I used half lemon and half tangerine zest, and Nicoise olives. Skipped red pepper. People who eat it want the recipe.

Plattered the tomatoes as instructed. Made the crumbs with a leftover homemade bagel as instructed. Put the tomatoes on top of a homemade green salad, added oil and vinegar as instructed. Covered it all with the “pizzeria” crumbs. Yeah that’s dinner!

Okay, I do not like tomatoes, but I am here to say this is an amazing recipe!Were we are in the Northeast, ripe tomatoes are just flowering, so I used store bought and let them ripen for 5 days. It worked. Can't wait to make this again. Used less salt as I am very sensitive to it.

Made this with panko, it was fabulous and the left over was put on a fresh tomato dish with basil and parm. Even BETTER!!!

Delicious but . . . too much vinegar. Next time I'll use half the amount; we were all puckering as we ate it.

Could you substitute panko bread crumbs for the country bread??

Great recipe, especially the olive, bread crumb mixture. We had a problem because of the tomatoes used. Must have really ripe heritage tomatoes for it to be tasty as written. Our solution with the leftovers:Sautéed a sliced whole onion in some EVOO at low temp until translucent. Dumped in the rest of tomato and crumb mix, sautéed at higher temp, stir fried style, for a few minutes. Result was delicious.