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Cherry Tomato Bake

By //  by Candace Sampson

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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

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.

cherry tomato bake

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.

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Filed Under: Food & Drink, Recipes Tagged With: Food & Drink, Life in Pleasantville, quick recipes, sides, tomatoes

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Comments

  1. Louise

    April 3, 2013 at 10:21 am

    Does it work better if you toast the bread first? I can’t picture throwing soft, white bread into a food processor. But then again, I don’t own one (YET!)

  2. Pam

    April 3, 2013 at 10:11 pm

    I’ve always stored my tomatoes in the fridge – I learned something during my visit today!

  3. Candace

    April 8, 2013 at 8:20 am

    Thanks for stopping by Pam.

  4. Candace

    April 8, 2013 at 8:22 am

    No, definitely don’t toast the bread first! It works in the processor just fine and you really only have to pulse 5 or 6 times to get the crumbs. You can also you a blender to turn into crumbs.

  5. Coffee with Julie

    May 15, 2013 at 2:31 pm

    Yikes, I have tomatoes in the fridge as I type this! I just like them cold for some reason? 

  6. Candace

    May 15, 2013 at 8:43 pm

    I think a couple of hours to chill them won’t hurt but days will suck the flavour out of them 🙁

  7. Kerrie @ Family Food and Travel

    June 17, 2013 at 10:22 am

    This looks delicious – love that it is easy and can be used over pasta.  Great idea.

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