Ingredients:
3 garlic cloves
2 tablespoons extra virgin olive oil
30-40 yellow and red grape or cherry tomatoes (depending on size)
1 cup gluten-free cornbread (or GF corn muffin) crumbs
2 teaspoons dried organic basil
Fine sea salt
Fresh black pepper
Fresh basil chiffonade and leaves, for garnish
Instructions:
Preheat the oven to 400ºF.
Slice a garlic clove in half and rub the cut sides on the bottom of a 9-inch glass pie plate. Drizzle a little olive oil in the bottom.
Cut the tomatoes in half. I sliced the tomatoes both ways- lengthwise and widthwise- for variation.
In a food processor, process all the garlic till minced. Dump out onto a plate. Process the cornbread (or corn muffin) until you achieve an even crumb. Add in the dried basil, sea salt. Pulse to combine. Add in the minced garlic. Pulse. Drizzle 1 tablespoon of the olive oil into the crumbs and pulse briefly to distribute.
Place half of the grape tomato halves into the pie plate, split side up. Snuggle them in.
Sprinkle with the seasoned cornbread crumbs. Top with the remaining tomato halves, cut sides down, rounded side up. Drizzle a little more olive oil over the tomatoes.
Bake for 25-30 minutes, until tender.
These beauties can be served hot from the oven, warm, or at room temperature. Garnish with fresh basil chiffonade. (Chiffonade is a fancy word for rolling up several basil leaves like a cigar and slicing crosswise.)
Serves 4.
Baked Grape Tomatoes Recipe with Basil and Cornbread Crumbs
Notes:
We served these fabulous tomatoes with spring salad greens in vinaigrette on top of split baked potatoes drizzled with extra virgin olive, and sprinkled with sea salt and ground pepper. An easy and fabulous vegan supper
