Provencal Cherry tomato gratin

By Cathers

Ingredients

• 3 pints cherry or grape tomatoes, halved
• 1 1/2 tbsp plus 1/4 cup good olive oil
• 1 tsp dried thyme
• Kosher salt and freshly ground black pepper
• 3 large garlic cloves, peeled
• 1/3 cup chopped fresh flat-leaf parsley
• 2 cups coarse bread cubes from a country bread (crusts removed)

Preparation

Step 1

Preheat oven to 400 degrees
Place the tomatoes in a 9 x 13 inch ceramic dish. add the 1 1/2 tbsp of olive oil, thyme, 1 tsp salt, and 1/2 tsp pepper and toss together. Spread the tomatoes evenly in the pan

Place the garlic, parsley, and 1/2 tsp 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