2 cups baby heirloom tomatoes
1 tablespoon olive oil
5 shallot leaves, sliced
5 garlic cloves, thinly sliced
2 tablespoons whole basil leaves
1 tablespoon sherry vinegar
1 teaspoon thyme, chopped
Salt and pepper, to taste
2 Roma tomatoes
½ cup panko
1 teaspoon parsley, chopped
Rinse the heirloom tomatoes and marinate for 1 hour with olive oil, sliced shallot, and sliced garlic.
Heat oven to 325 F. Once marinated, transfer tomatoes to a pot and top with whole basil leaves. Cook tomatoes for 20 minutes, making sure the basil does not burn. Once the tomatoes are nice and tender, separate the tomato from the juice. Season the juice with sherry vinegar, chopped thyme, and salt and pepper.
Peel the Roma tomatoes, cut them in halves, and place in a pot. Add in the cooked heirloom tomatoes and seasoned juice and cover the top with a very thin layer of panko. Cook at 375 F until panko becomes golden.
Garnish on the plate with chopped parsley.