Baked Cherry Tomatoes

Baked Cherry Tomatoes

  • 2 tablespoons olive oil
  • 24 ounces cherry tomatoes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup fresh parsley, chopped
  • ¼ cup Parmesan cheese, grated

Preheat oven to 400º. Pour oil into a 9-inch x 13-inch broiler-proof baking dish. Add tomatoes, and turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. Bake tomatoes until just plump and shiny, but not split, about 10 minutes. Preheat broiler. Broil tomatoes until they begin to split and cheese begins to turn golden, about 2 minutes. Serve warm. Yield: 8 servings.

Bountiful CookbookOrder a copy
To purchase Bountiful, email Carol Mann at chezchigoe@yahoo.com, or visit the Inner Banks Artisans’ Center, located at 158 West Main Street in Washington.

Additional recipes from Bountiful that appeared originally with this one:
Carolina Crab Cakes
Rémoulade Sauce
Macaroni Monterey
Carolina Cups
Fresh Blueberry Pie

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