Cherry Tomatoes Provencale

"A delightful side dish with the sweetness of cherry tomatoes. This is a great addition to any meal."
photo by Kaarin photo by Kaarin
photo by Kaarin
photo by Kaarin photo by Kaarin
Ready In:




  • Preheat oven to 400 degrees.
  • Combine bread crumbs, parsley, garlic, salt and pepper.
  • Place tomatoes in baking dish and drizzle with oil.
  • Cover with breadcrumb mixture.
  • Sprinkle with Parmesan and bake for 5 minutes.

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  1. Made this for the Think Pink 2012 tag game and also for the Diabetic forum...what an easy and tasty recipe...especially with fresh cherry tomatoes. Definately a keeper!! Thank you for posting. Another great recipe for my Favorites of 2012.
  2. Yum! So good! Picked this recipe to use up some extra cherry tomatoes and was glad I did! Very flavorful and quite easy. Used some leftover Ritz cracker crumbs. Thanks for sharing the recipe!
  3. I have made this at least 5 times! I guess I was to busy eating to write a review! I made this exactly like the recipe said, and it was GREAT! There is never any leftovers. Try it I bet you'll like it!
  4. This made a beautiful light lunch for the two of us - although I confess I didn't worry too much about the quantities given in the recipe! Mother Kooka had just picked a heap of cherry tomatoes from the garden, so I put them in a single layer into a 9" pyrex pie plate. I drizzled over a couple of tablespoons of oil mixed with a good teaspoon of crushed garlic. We like our tomatoes well seasoned, so I sprinkled over some salt and crushed black pepper. Next, I whizzed up 2 slices of white bread in the food processor and mixed that with a good handful of parsley (whizzed in the mini-blender) and about 80g of grated parmesan. I covered the tomatoes with the breadcrumb mixture and then sprayed the top with spray oil. Not sure how long I baked it for - about 10-15 minutes I think, until the top was golden brown. Finally, I served half each, spooned into bowls and sprinkled with a chiffonade of fresh basil. Absolutely wonderful flavour!
  5. We just enjoyed this for lunch-a beautiful dish my kids adored! I used about 40 halved grape tomatoes and had the perfect amount of crumbs. I love that it's barely cooked, so the tomatoes still hold their shape and sweetness. Thanks again Marie!


I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
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