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Ingredients
- 3 pints cherry or grape tomatoes, halved
- 1 1/2 Tablespoons plus 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3 large garlic cloves, peeled
- 1/3 cup chopped fresh parsley
- 2 cups coarse bread cubes from a country bread loaf (crusts removed)
Preparation
Step 1
Preheat the oven to 400 degrees.
Place the tomatoes in a 9 x 13" baking dish. Add 1 1/2 Tablespoon of olive oil, thyme, 1 teaspoon salt and 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 a steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add 1/4 cup olive oil and pulse a few times to blend. Sprinkle the crumbs evenly over the tomatoes.
Bake the gratin for 40-45 minutes, until the crumbs are golden and the tomaro juices are bubbling. Serve hot.
Makes 6 servings.