Lunch: Baked Cherry Tomatoes with Parmesan Topping
Ingredients
2 tablespoons extra-virgin olive oil
2 12-ounce baskets cherry tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
Instructions
Pour oil into 13x9x2-inch broilerproof ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 400 °F. Bake tomatoes just until plump and shiny but not split, about 10 minutes.
Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
