Cherry Tomato Gratin

  • 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

1. 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.

2. 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.

3. 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.