Once winter comes along, you stop seeing all those pretty fruits and vegetables at the grocery store. It's just masses of winter squash, potatoes, and cabbage. And you can only eat so much of those. Sometimes you just need something sun-kissed and sweetly tart. Something grown in a friggin' hothouse. Why should winter stop me from having my tomatoes? I LAUGH in the face of winter.
This side dish is super easy, super fast, and super delicious. Convinced yet? It's a perfect balance of soft and crunchy, sweet and tart, rich and fresh. And it certainly put a smile on my face seeing those pretty little yellow tomatoes just waiting for me to gobble them up.
Parmesan Cherry Tomatoes
From Swiss Woods Bed and Breakfast Inn
2 pints cherry tomatoes, red and yellow
½ cup panko breadcrumbs
¼ cup coarsely grated Parmesan cheese
Cracked black pepper
Sea salt
¼ cup chopped herbs (any combination of basil, parsley, and chives)
2 tablespoons olive oil
Cut the cherry tomatoes in half lengthwise. In a bowl, toss the tomatoes with the panko, Parmesan, herbs, cracked pepper, and salt. Spoon the mixture into six ramekins. Drizzle with the olive oil. Bake at 375°F until the tops of the tomatoes are slightly browned, about 15 minutes. Serve hot.
Makes 6 servings
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