I’m lucky to have a farm right down the road that still has tomatoes on the vine. If you’re not quite so fortunate, cherry tomatoes from your local market would be a good substitute in this dish. If there’s a Trader Joes near by, they usually have a good selection of cherry-type tomatoes on hand.
This dish comes from a book that I love-Adventures of an Italian Food Lover-written by the very knowledgable and talented Faith Willinger. If you love Italian food, this is a book that should be on your shelf. It features recipes collected by Faith as she traveled around the country visiting friends-some are innkeepers, others have trattorias, and others are shop owners. The food presented is simple, flavorful and for the most part, easy to make. In addition to the very authentic recipes, there’s also good information on places to eat and stay around the country.
Baked Cherry Tomatoes
36 cherry tomatoes
1/4 cup bread crumbs
2 tablespoons fresh oregano
3 garlic cloves
Sea salt and freshly ground pepper
2 tablespoons extra virgin olive oil
Preheat the oven to 400 degrees. Halve the cherry tomatoes. Chop the bread crumbs, oregano and garlic together until the garlic is minced. Season with salt and pepper.
Drizzle 1 teaspoon olive oil on the bottom of a baking dish. Place half the cherry tomato halves, split side up, in a layer in the pan. Sprinkle the tomatoes with the crumb and herb mixture. Top with the remaining tomato halves, rounded side up to reform the tomatoes. Drizzle the remaining olive oil over the tomatoes. Bake for 20-25 minutes, until lightly browned.
The recipe says serves 4-6, but two of us finished it off rather easily!