Cherry tomatoes Provençal is a super simple summer side that pairs juicy tomatoes with a crisp herbe de Provence gratin topping. It's easy, versatile, delicious, and so French countryside!
Put the ingredients for the crumb topping in a small bowl and toss together until well combined. You can give it a taste to see if it needs more herbs or cheese, etc.
Toss the tomato halves with oil and vinegar.
Arrange your cherry tomato halves, cut side up, in a round or oval gratin dish. There's no need to grease the pan. You want to completely cover the bottom of the pan so you can no longer see it, so this will be about a layer and a half of tomatoes. Don't stack the tomatoes more than this. If you have any super small tomatoes they can go in whole.
Sprinkle the crumb topping evenly over the tomatoes.
Bake for about 15 minutes, or until the crumbs are golden and the tomatoes are starting to bubble.
Serve cherry tomatoes Provençal immediately, topped with more cheese.
Notes
If you like you can drizzle the top with a little more olive oil or dot with butter before baking.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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