Juicy Tomatoes With Parmesan-Olive Bread Crumbs

Step 1

Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you’d like.

Step 2

Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.

Step 3

In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.

Step 4

Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.

Step 5

To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you’re ready to serve, sprinkle the bread-crumb mixture over the top.