Cherry Tomato Crisp; delish!

 

Yes, I know, ANOTHER cherry tomato recipe? You just don't realize the bumper crop of cherry tomatoes I've had this year! I have frozen bags and bags of them, and still have new ripe tomatoes every day! I found this idea on , of course, Pinterest...it sounded so simple and yummy; and it was!

Cherry Tomato Crisp 

5 cups cherry tomatoes
2 slices white sandwich bread
1/4 cup grated Parmesan cheese
2 Tablespoons fresh parsley leaves (or one Tablespoon dried)
1 Tablespoon olive oil
1 clove garlic, chopped finely
coarse salt and ground pepper, to taste

Preheat oven to 400 degrees.  In a food processor, combine bread, Parmesan, parsley leaves, olive oil and garlic. Season with salt and pepper.  Pulse until bread is coarsely chopped.  In a baking dish, arrange cherry tomatoes in a single layer.  Sprinkle with crumb mixture.  Bake until "crust" is browned and the tomatoes are tender; about 20-25 minutes.

 

I used panko bread crumbs instead of white bread and it turned out great; cheesy, and tomatoe-y!  Yum!