Slow roasted cherry tomatoes

Preheat oven to 350 degrees


1 or 2 boxes of cherry tomatoes (cut in half if large)

Olive oil to cover

Toasted breadcrumbs (such as Panko)

Salt & pepper

Pasta of choice

A handful of fresh arugula (optional)

Grated Parmesan cheese

Chopped basil

Place tomatoes in a casserole dish, cover with olive oil. Top with toasted breadcrumbs. Bake until tomatoes start to collapse (about 45 mins). Remove from oven.

Cook pasta as directed on package. Drain and toss with roasted tomatoes. Place in serving bowls and top with fresh arugula, grated Parmesan cheese and chopped fresh basil.