Baked Cherry Tomatoes Oreganata


2 Tbsp Flying Olive Picholine Extra Virgin Olive Oil, divided (or any Flying Olive Single Varietal EVOO)

¼ cup unflavored bread crumbs

2 Tbsp fresh oregano

2-3 cloves garlic

Approximately 40 cherry tomatoes cut in half lengthwise

Salt and freshly ground black pepper

Preheat the oven to 350 degrees.  Drizzle 1 Tbsp Flying Olive Picholine EVOO in a baking dish about 9x 13."  Chop the breadcrumbs, oregano, and garlic together until minced fine.  Slice the cherry tomatoes in half lengthwise and place the cut side up.  Sprinkle the tomatoes halves with the mixture of crumb mixture.  Top with the other side of the tomato so that the two cut sides meet with the crumbs in the middle.  Drizzle with the remaining Picholine EVOO.  Bake for 30-45 minutes until tomatoes are cooked and slightly brown.

Submitted by Barb L.