Warm Tomato Salad

3 pints of San Marzano grape tomatoes, halved

1 medium onion, thinly sliced

1 small fennel bulb, thinly sliced

½ cup basil, torn

½ cup parsley, roughly chopped

Salt & pepper

½ cup olive oil, plus 2 tbsp

2 cups Coley’s Crumbs

½ cup parmesan, grated

Arugula

Balsamic vinaigrette

Preheat oven to 400 degrees.

Place tomatoes, onion, fennel, basil, parsley, salt and pepper in an oven safe dish, mix to combine. Top with Coley’s Crumbs and parmesan cheese, drizzle with olive oil. Place in oven and bake for 35-40 minutes until gold brown.

Place warm tomatoes on a bed of arugula and drizzle with balsamic vinaigrette.

Enjoy!