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Ingredients

4 cups cherry tomatoes with stems removed
3/4 cup Kikkoman® Panko Bread Crumbs
4 tablespoons olive oil
3 tablespoons chopped fresh parsley
1-1/2 tablespoons dried onion
2 large garlic cloves, minced
Salt and pepper to taste

Instructions

Preheat oven to 425°F. Coat the bottom of a round casserole dish with 1 tablespoon of oil, then layer the cherry tomatoes at the bottom. Combine the remaining ingredients in a bowl, mix well, and evenly distribute over the tomatoes. Bake for 25 minutes.

*Recipe adapted from: Susie Fishbein’s book Kosher by Design Short on Time

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