1 pound (about 4 cups) cherry tomatoes
2 slices white sandwich bread
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley leaves
1 tablespoon olive oil
1 clove garlic, chopped
Salt and pepper, to taste
Directions
Preheat oven to 400 degrees. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic. Season with salt and pepper. Pulse until bread is very coarsely chopped, 4 to 6 times. Drizzle an 8-inch square baking dish with olive oil, or spray with non-stick cooking spray. Arrange cherry tomatoes in a single layer and sprinkle with the bread crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.
Let's Dish
I saw this recipe in my Everyday Food: Great Food Fast cookbook and couldn't wait for my garden to produce enough cherry tomatoes to make it. (I use the term garden loosely). It's quick, easy and really delicious! In fact, I plan to plant more cherry tomatoes next year so I can make it more often. I find it helps to cut the larger tomatoes in half, so everything cooks evenly. If your tops gets brown before the tomatoes are done, just cover it with some foil and cook it a few minutes longer. This dish is a perfect compliment to almost any meal. I've even been known to eat it on it's own for lunch.
Who Dished It Up First
Adapted from Martha Stewart's Everyday Food: Great Food Fast
Printable Recipe
I'm sharing @
Meatless Monday
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20 comments:
This sounds both interesting and delicious. I bet the texture was really nice. I have lots of cherry tomatoes this year, and I am desperate for new things to do with them. This looks like a great thing to try. Thanks!
I always end up on your blog! It is truly one of my favs!
this recipe looks delicious. I am a sucker with anything involving tomatoes!
This definitely sounds delicious and is a must try. It sounds easy and a great way to utilize cherry tomatoes. Thanks for the recipe!
Sounds wonderful...too bad all our tomatoes got scorched quite some time ago :P
i saw this in my dashboard and thought...how smart! what a great way to use all those tomatoes still on the southern california vines. i am definitely going to make this...yummy and beautiful! thank you for linking up to TNSC!
So many great recipes this week (visiting from Tasty Tuesdays)! I have bookmarked this as I am going to have to try it. Still another month before I am allowed to plant my tomatoes, but I can see this being a regular dish at our summer table :)
My daughters will just drool over this one! I think we'll add it to the supper menu tonight!
Love the name of this dish! I have made this with fresh tomato chunks, and called it something else, not a cute name like yours Lol. Thanks for sharing.
A recipe with a difference. It looks terrific and has its own distinctive style, one I think, I am going to like.
Thanks for linking this to My Meatless Mondays. It is a wonderful recipe to share.
Wow that looks delicious! The texture, the flavors... I want to try this soon!
This looks so good! I can't wait to try it with the farmer's market tomatoes this week!
This looks so delicious. Thank you for sharing. This is going on my grocery list for next week. Have a great day!
~Dorcas
4sweetangels.blogspot.com
I've never seen a recipe like this but i think i would really like it.
My family grew and sold tomatoes when I was a little girl, so needless to say we had them on the table every meal. I hated them then.
I still don't eat them often, but I love sweet cherry tomatoes and any cooked tomato recipe. This recipe looks great, so I'll copy the recipe and try it someday.
What a unique idea. And healthy, which is what we need more of around here. Thanks for linkin up to tasty tuesdays!
This sounds delicious! I have learned another way with tomatoes today, thanks for sharing!
This sounds great! I bet it would be a big hit at a potluck or party. What a delicious flavor combo!
This cherry tomato crisp is such a great idea. It would be awesome paired with a big salad & perfect for Meatless Monday.
I have this cookbook and it's one of my favorites, but I don't remember this recipe. I'm intrigued!
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