tablespoons fruity and fragrant olive oil
1 pound cherry tomatoes, washed and drained
2 to 3 slices toasted country bread, crusts cut off,
processed or hand-grated to make coarse crumbs
1 teaspoon (preferably coarse sea or kosher) salt
Freshly ground black pepper, to taste
Yields 4 servings.
Preheat oven to 350 F.
Oil a round or oval baking pan with 1 tablespoon of
the olive oil. Cut the tomatoes in half along their
circumference and arrange them, cut side up, in a
spiral starting from the outside of the pan and working
toward the center.
Pour the bread crumbs over the
tomatoes so that the tops are covered; then scatter
the salt and pepper over all. Drizzle the remaining
3 tablespoons of olive oil over everything.