Cherry Tomato Crisp

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 top 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.  It makes for an especially nice presentation if your tomatoes are a variety of different colors.

Cherry Tomato Crisp


Who Dished It Up First: Adapted from Martha Stewart’s Everyday Food: Great Food Fast



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