The Flavors of Olive Oil
by Deborah Krasner (Simon & Schuster)

RECIPE

BAKED CHERRY TOMATOES PAOLA
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4 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.

Bake for 20 to 30 minutes, or until the crumbs are golden brown and fragrant and the tomatoes are fragrant. Serve hot or at room temperature.

See also PAN-FRIED TROUT WITH POLENTA CRUST AND ALMONDS