Cherry Tomatoes Provencale

From: LonghornMama

On Jul 26, 2009

Yum! So good! Picked this recipe to use up some extra cherry tomatoes and was glad I did! Very flavorful and quite easy. Used some leftover Ritz cracker crumbs. Thanks for sharing the recipe!

From: NanaJulie

On Jun 3, 2009

I have made this at least 5 times! I guess I was to busy eating to write a review! I made this exactly like the recipe said, and it was GREAT! There is never any leftovers. Try it I bet you'll like it!

From: Kookaburra

On Nov 3, 2006

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!

From: BoxO'Wine

On Apr 5, 2005

Perfect little side dish for my baked stuffed flounder. I used a pint of "grape tomatoes" and followed the recipe exactly using EVOO. This was enjoyed by all and not a drop was left. Will definitely make again.