photograph by Matt Hulsman

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.

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To purchase Bountiful, email Carol Mann at, or visit the Inner Banks Artisans’ Center, located at 158 West Main Street in Washington.


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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.