Baked Grape Tomatoes with Basil Cornbread Crumbs
With one glaring exception.
Those flirtatious little baskets of grape tomatoes- and those shameless, curvy cherry tomatoes. So plump and sweet and brazen. So... come hither. The rosy taste of summer itself.
And although my winter cravings tingle toward a melting, bubbling, butter soft gluten-free lasagna hot from the oven, I admit without shame I miss the bright, acidic burst of Venus' favorite fruit. And I succumb. I cave like a saddle-shoed Catholic school girl offered a menthol in the girl's room. Without a blink of embarrassment. Because I have a plan, thanks to food blogger Lydia at The Perfect Pantry.
A plan to coax these devilish beauties from their summer vacay glory into the guise of winter comfort food.
I gather them and cradle them in olive oil and toasted gluten-free cornbread crumbs.
I bake them.
I've tweaked the recipe to make it gluten-free, of course. There's not a speck of gluten in my version. But you'd never guess. Which makes this easy-to-create side dish an instant top ten favorite for pot lucks and picnics and any number of anxiety inducing gatherings we gluten-free goddesses fret about.
Baked Grape Tomatoes Recipe with Basil and Cornbread Crumbs
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
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.
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.These would also be amazing on a bed of simple pasta tossed in good olive oil- or better yet, this yummy basil pesto.