Oven-Fried Cherry Tomatoes


1 c. panko bread crumbs
1/4 c. finely grated Parmesan
2 tbsp. melted butter
1 tsp. oregano
kosher salt
Freshly ground black pepper
All-purpose flour, for rolling
2 large eggs, whisked
1/4 c. Ranch, for serving
2 pints cherry tomatoe


  1. Preheat oven to 375°. In a medium bowl, combine panko, Parm, butter and oregano. Season with salt and pepper and stir to combine.
  2. Roll cherry tomatoes in flour, then in the egg wash, back to flour and egg wash, and then in the panko mixture. Place on a baking sheet.
  3. Bake until golden, about 20 minutes. Let cool slightly and serve with ranch, if desired.

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