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© Meredith Corporation. All rights reserved. Used with permission.
Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray. Place tomatoes, cut-sides up, in the bottom of the cooker. In a small bowl, combine vinegar, oil, garlic, dried basil, oregano, rosemary and salt. Spoon evenly over the tomatoes.
Cover and cook on Low for 2 hours or on High for 1 hour.
Heat a medium nonstick skillet over medium-high heat. Add breadcrumbs and cook for 2 to 3 minutes or until lightly browned, stirring constantly. Remove from heat; stir in Parmesan.
To serve, remove tomatoes from cooker and place on a serving platter. Drizzle cooking liquid evenly over the tomatoes. Sprinkle with the breadcrumb mixture. Let stand for 10 minutes to absorb flavors. If desired, garnish with snipped fresh basil.