October 08, 2011

Cherry Tomato Crisp

Contrary to what the current state of the blog might suggest, we actually have been doing lots of cooking.... I just haven't been doing much writing.  But we do have plans for the next few months (more on that in a minute) so I promise to kick it up a notch as we head into the holiday season.  At any rate, in the meantime here is another easy tomato recipe that I stumbled upon after our neighbor brought over yet more cherry tomatoes.  By the way, these are quickly becoming my new favorite vegetable I think. 

Cherry Tomato Crisp (courtesy of Martha Stewart)

  • 1 1/2 pounds (about 5 cups) cherry tomatoes
  • 2 slices white sandwich bread
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley leaves
  • 1 tablespoon olive oil
  • 1 chopped garlic clove
  • Coarse salt and ground pepper

  1. Preheat oven to 400 degrees. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic; season with coarse salt and ground pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
  2. In an 8-inch square baking dish, arrange cherry tomatoes in a single layer; sprinkle with crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.
This was super fast and easy, making a great side dish.  The food processor was not really needed.  Also I didn't have any white sandwich bread so I ended up using...shhhh... hot dog rolls!  Turned out great. 

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