Directions
Lightly grease the insert of your slow cooker.
Arrange the tomato halves in a single layer, cut-side up. 2.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried basil, oregano, rosemary, and salt to create the marinade. 3. Carefully spoon the marinade evenly over the cut surface of each tomato half. 4.
Cover the slow cooker and cook on LOW for 1. 5 to 2 hours, until the tomatoes are tender but still hold their shape. 5. Just before the tomatoes are done, prepare the topping.
Heat a small skillet over medium heat with a touch of butter or oil.
Add the breadcrumbs and toast, stirring frequently, until golden brown and fragrant. 6.
Remove the skillet from the heat and immediately stir in the grated Parmesan cheese. 7.
Using a large spoon or spatula, gently transfer the cooked tomatoes to a serving platter. 8.
Drizzle any remaining cooking liquid from the slow cooker over the tomatoes. 9.
Sprinkle the toasted Parmesan breadcrumb mixture generously over the top. 10.
Let the tomatoes rest for 10 minutes before serving to allow the flavors to meld.
Enjoy!
Don't have a slow cooker? You can bake these in an oven-safe dish at 375°F (190°C) for 25-30 minutes until tender.
