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Honey Roasted Tomatoes with Pancetta

These perfect little tomatoes are a lovely side dish and because vine ripened Campari tomatoes are always available, you don’t have to wait for summer tomatoes.  They are also nice on top of simple dressed greens for an elegant first course salad.

Serves 12 18 Campari tomatoes, cut in half and seeds removed 1-2 tablespoon honey Salt and pepper 1 pound pancetta, cut into a small dice 1 clove garlic, crushed 2 teaspoons minced rosemary 1 ½ cups Panko bread crumbs 4 tablespoons melted butter ½ teaspoon paprika

• pre-heat the oven to 400 degrees • Line a rimmed baking sheet with parchment paper • Place the tomatoes on the parchment and drizzle the tomatoes with the honey and season with salt and pepper • Heat a large sauté pan to medium high heat and sauté the pancetta until crisp • Fill the tomatoes with the pancetta (about 1-2 teaspoons each) • Stir the rosemary, paprika and bread crumbs, into the melted butter until well combined • Top each tomato with the bread crumb mixture • Bake for about 20 minutes or until the tomatoes are soft and the bread crumbs have browned • Serve warm


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