Baked Cherry Tomatoes with Parmesan Topping |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons extra-virgin olive oil | 2 12-ounce baskets cherry tomatoes | 1 teaspoon ground black pepper |
| 1/4 cup chopped fresh parsley | 1/4 cup freshly grated Parmesan cheese | |
| 1 | Pour oil into 13x9x2-inch broilerproff ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. TOp with parsley and cheese. (Can be made 1 day ahead. Cover; chill.) |
| 2 | Preheat oven to 400 F. Bake tomatoes just until plump and shiny but not split, about 10 minutes. |
| 3 | Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm. |