This is another great one of Martha's easy Everyday Food recipes. Roasting the cherry tomatoes with some fresh breadcrumbs adds a nice touch after I get tired of eating them out of my garden right off the vine!
Cherry Tomato Crisp
2 slices white sandwich bread
1/4 cup parmesan cheese, grated
2 tablespoons fresh parsley
1 tablespoon olive oil
1 clove garlic, chopped
1 1/2 pounds cherry tomatoes
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.
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