HERBED CHERRY TOMATOES |
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Nice presentation and great for a garnish. Serves 6
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| 1 1/2 pints | Cherry tomatoes, washed and drained | .8 liters |
| 2 tbsp | Olive oil | 25 mL |
| 1 | Medium onions, minced | 250 mL |
| 1 -2 | Garlic cloves, finely chopped | 1 - 2 |
| 1/2 cup | Soft bread crumbs | 125 mL |
| 1/4 cup | Chopped fresh parsley | 50 mL |
| 1/2 tsp | Thyme | 2 mL |
| 1/4 tsp | Salt | 1 mL |
| 1/8 tsp | Pepper | .5 mL |
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Preheat oven to 425°F [220°C]. Butter a medium size baking dish. Place tomatoes in dish. In a small skillet over medium-high heat, sauté oil, onion and garlic 1 to 2 minutes. Stir in bread crumbs; sauté 1 to 2 minutes longer. Remove from heat. Add parsley, thyme, salt and pepper; stir to combine. Spoon over tomatoes. Bake for 6 to 8 minutes or until tomatoes are hot.
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