Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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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 400°. Pour

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Rosemary and Goat Cheese Strata

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 400°. Pour

Recipes

Baked Cherry Tomatoes

These baked cherry tomatoes are the perfect late-summer side.

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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 400°. 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.

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This story was published on May 01, 2013

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.