Cherry Tomatoes Provencale
photo by Kaarin
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 6 tablespoons breadcrumbs
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, minced
- salt and pepper
- 1 1⁄2 tablespoons olive oil
- 16 cherry tomatoes, halved
- 2 tablespoons grated parmesan cheese
directions
- Preheat oven to 400 degrees.
- Combine bread crumbs, parsley, garlic, salt and pepper.
- Place tomatoes in baking dish and drizzle with oil.
- Cover with breadcrumb mixture.
- Sprinkle with Parmesan and bake for 5 minutes.
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Reviews
-
This made a beautiful light lunch for the two of us - although I confess I didn't worry too much about the quantities given in the recipe! Mother Kooka had just picked a heap of cherry tomatoes from the garden, so I put them in a single layer into a 9" pyrex pie plate. I drizzled over a couple of tablespoons of oil mixed with a good teaspoon of crushed garlic. We like our tomatoes well seasoned, so I sprinkled over some salt and crushed black pepper. Next, I whizzed up 2 slices of white bread in the food processor and mixed that with a good handful of parsley (whizzed in the mini-blender) and about 80g of grated parmesan. I covered the tomatoes with the breadcrumb mixture and then sprayed the top with spray oil. Not sure how long I baked it for - about 10-15 minutes I think, until the top was golden brown. Finally, I served half each, spooned into bowls and sprinkled with a chiffonade of fresh basil. Absolutely wonderful flavour!
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.