Baked Cherry Tomatoes With Garlic And Black Olives
serves 2-4
Here's a simple takeoff on classic baked Provençal tomatoes. Try sprinkling a little parmesan or emmenthal cheese over the top and broiling the tomatoes at the end for a richer dish.
1/3 cup olive oil
3 cloves garlic, minced
2 tablespoons finely chopped rosemary
2 cups chopped Kalamata olives
2 pints (40-50) cherry tomatoes
2 tablespoons plain bread crumbs or matzo meal
prep: 5 minutes
total: 1 hour 5 minutes
bowl
17" x 11" baking dish
1. Preheat the oven to 350F. In a bowl, combine the olive oil, garlic, rosemary, olives and a sprinkling of salt (keeping in mind that the olives are salty) and fresh ground black pepper.
2. Cut the tomatoes in half. Arrange them in a single layer in a baking dish just large enough to hold all of them (about 11" x 17"). Spoon the olive mixture over the tomatoes, keeping as much of the mixture on the tomatoes as you can. Sprinkle the bread crumbs on top.
3. Bake until the topping is bubbling and the tomatoes are brown in spots, about one hour.
2. Cut the tomatoes in half. Arrange them in a single layer in a baking dish just large enough to hold all of them (about 11" x 17"). Spoon the olive mixture over the tomatoes, keeping as much of the mixture on the tomatoes as you can. Sprinkle the bread crumbs on top.
3. Bake until the topping is bubbling and the tomatoes are brown in spots, about one hour.
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