Cherry tomatoes Provençal is a simple summer side with luscious tomatoes and crunchy herbe de Provence gratin. Easy, adaptable, delicious, and French countryside!
– 1 1/2 pints cherry tomatoes, halved – 1 Tbsp extra virgin olive oil – 1 Tbsp balsamic vinegar CRUMB TOPPING – 1/2 cup (heaped) panko bread crumb – 1/4 cup finely grated Parmesan cheese – 1 tsp herbes de Provence – 1/2 tsp coarse salt – freshly cracked black pepper to taste – 2 Tbsp unsalted butter, melted Note: if you use salted butter you will want to adjust the added salt in the recipe. – 1 Tbsp extra virgin olive oil
Preheat oven to 400F. Toss crumb topping ingredients in a small bowl until completely blended. Taste it to determine if it needs extra herbs, cheese, etc.
Toss tomato halves in oil and vinegar. Place cherry tomato halves cut-side up in a circular or oval gratin dish. No need to grease the pan.
You want to cover the bottom of the pan with around 1.5 layers of tomatoes to hide it. Stack tomatoes no higher.
Super-small tomatoes can go in whole. Sliced cherry tomatoes in a gratin dish. Sprinkle crumb topping evenly.
White gratin with Provençal cherry tomatoes Bake until crumbs are brown and tomatoes are bubbling, about 15 minutes.
Put more cheese on top of the Provencal cherry tomatoes right away and serve.