Provencal Cherry Tomato Gratin

By AnneS

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.