Cherry Tomatoes Provencale Food

PROVENCAL TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
• In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

CHERRY TOMATOES PROVENCALE

Steps:

• Preheat oven to 400 degrees.
• Combine bread crumbs, parsley, garlic, salt and pepper.
• Place tomatoes in baking dish and drizzle with oil.
• Cover with breadcrumb mixture.
• Sprinkle with Parmesan and bake for 5 minutes.

PROVENCAL CHERRY TOMATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together. Spread the tomatoes evenly in the pan.
• Place the garlic, parsley, and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the 1/4 cup of olive oil and pulse a few times to blend. Sprinkle the crumbs evenly over the tomatoes.
• Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.

CHERRY TOMATOES PROVENCALE

Steps:

• Preheat oven to 400*.
• In bowl, combine breadcrumbs, parsley, garlic & salt & pepper.
• Lightly coat each tomato half with oil then cover with the breadcrumb mixture.
• Sprinkle with the Parmesan cheese & bake for 10 minutes.

PROVENCAL CHERRY TOMATO GRATIN

Steps:

• Preheat the oven to 400ºF.
• Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together. Spread the tomatoes evenly in the pan.
• Place the garlic, parsley, and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the 1/4 cup of olive oil and pulse a few times to blend. Sprinkle the crumbs evenly over the tomatoes.
• Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.

SAUTEED CHERRY TOMATOES WITH GARLIC BUTTER AND HERBS

Steps:

• Melt 1 tablespoon of the butter in large skillet over medium heat.
• Add cherry tomatoes, salt and pepper; saute, tossing occasionally, until some of the tomato skins just begin to split, for about 3 minutes.
• Stir in basil, parsley, green onion and garlic.
• Cook, stirring occasionally, 2 minutes longer.
• Reduce heat to low.
• Add remaining 1 tablespoon butter.
• Cook, swirling pan, until butter is just creamy and the cherry tomatoes are coated.
• Serve immediately.