Cherry Tomato Bake

I can safely say that rarely a day goes by without a tomato crossing my lips. I love them. That’s why this Cherry Tomato Bake is a household favourite. It takes very little time to throw together and it’s a terrific side dish with meat or fish. It also brings through that roasted flavour I love so much without the hours of time it usually takes.

Tomatoes are a great source of Vitamins A, C and K. They also help ward off disease and improve general health. Tomatoes have it going on, so try and slip this recipe and others in your diet on a more regular basis. Don’t refrigerate your tomatoes when you bring them home, as they tend to get mushy and lose their flavour. Store them at room temperature on your counter and use within two to three days of bringing home from the grocery store so they don’t lose all their nutrition. Finally, as if you weren’t convinced on all of the benefits of eating tomatoes, you should also know they are considered a negative calorie food. Huh? Who knew?

Cherry Tomato Bake

2 227g or 8oz containers cherry tomatoes
2 slices white bread
1/4 cup grated parmesan
2 tbsps fresh parsley
1 tbsp olive oil, plus 1 tsp more for drizzling
2 garlic cloves, chopped
Pinch kosher salt

Preheat oven to 400F. Place all ingredients in food processor and pulse until crumbs form. Layer washed and dried cherry tomatoes in 8″ baking dish and sprinkle crumb mixture over top, drizzle remaining olive oil on top. Bake until browned and tomatoes are soft, 20 to 25 minutes.

Pleasantville Note: White bread really works best because I can see you thinking you’ll just slip in some brown, but trust me. Also, this is great as a side but also works tossed with pasta for a quick lunch if you have leftovers.