- olive oil
- 2 tsp minced garlic
- 2 Tbs fresh orange juice
- 1 tsp balsamic vinegar
- 2 pints cherry tomatoes (a mixture of red and yellow is nice), halved
- 2 Tbs chopped fresh thyme, divided
- kosher salt
- 1 cup fresh breadcrumbs or panko crumbs
Heat oven to 350. In a small nonstick skillet, heat 2 Tbs olive oil
over medium heat. Add the garlic and cook until it softens and becomes
fragrant but doesn't brown, about 1-2 minutes. Remove from heat and let
cool slightly. Add orange juice and balsamic. Stir and set aside.
In a bowl, combine tomatoes with garlic mixture, 1 Tbs thyme and 1 tsp
salt. Stir and spread evenly in a lightly oiled shallow baking dish.
In another bowl, mix breadcrumbs with 1-2 Tbs olive oil, 1/2 tsp salt
and remaining Tbs thyme. Cover the tomatoes with breadcrumb mixture.
4. Bake until crumbs are nicely golden, 50-60 minutes. Don't allow the crumbs to burn.
Serves 4 as a side dish.