This delicious dish is for cherry tomato lovers! I got this recipe from a dear friend who shared the gratin at a luncheon. Since my dear hubby brings home lots of cherry tomatoes from our friend's garden, I knew I would be making it soon. You can eat the tomatoes as is, but I think it would be fabulous served with pasta. It makes some delicious juices which would also be wonderful to dip some crusty bread in, which we did for our youngest son's birthday. YUM!
1 1/4 lbs. of cherry tomatoes (combo of yellow, red and pear)
6 cloves garlic, peeled and sliced (or I minced them)
1/2 cup coarsely chopped parsley
1/2 t. freshly ground black pepper
2 T. virgin olive oil
1/2 t. salt
1/2 cup grated Parmesan cheese
1 T. red wine vinegar
Preheat oven to 375 degrees. Wash tomatoes and remove and discard any stems. Place tomatoes in a bowl and mix in the remainder of the ingredients. Transfer the mix to a 6-cup gratin dish. Bake for 40 minutes.
Can sprinkle with extra Parmesan on top when it comes out of the oven to give a good look to the dish.
Should serve 4-6.
I am sharing with:
Mix It Up Monday!
On the Menu Monday
You're Gonna Love It!
The Bunny Hop
Favorites on the First
Full Plate Thursday