Gratinated oven-baked cherry tomatoes with breadcrumbs: a tasty vegan recipe without cheese. Have you already tried my Simple oven-baked tomatoes with oregano or the Quick microwave cherry tomato confit, as good as the Whole oven-baked cherry tomato confit? Today we add another delicious oven-baked cherry tomato recipe: Sicilian-style gratinated cherry tomatoes with breadcrumbs, fragrant, tasty and addictive, also great to dress a good plate of Cold pasta with gratinated cherry tomatoes and fresh salmon. Cherry tomatoes with breadcrumbs, parsley, raisins, capers, oil, garlic and little else, are an amazing vegan recipe that everyone will love. Want to try them? Let’s go to the kitchen, but before we start cooking I remind you that if you want to stay updated on all my other recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients to make gratinated oven-baked cherry tomatoes with breadcrumbs
- 14 oz cherry tomatoes
- 1.5 cups breadcrumbs
- 1 bunch parsley
- 5 capers in salt
- 2 tbsp raisins
- 1 clove garlic (small or half)
- 1 tbsp vinegar
- to taste extra virgin olive oil
- to taste black pepper
- pinches salt (only as necessary)
Tools
- Oven
- Baking tray
Preparation
To make the gratinated oven-baked cherry tomatoes, place the breadcrumbs, parsley, raisins, capers, garlic, a sprinkle of pepper and the vinegar in the blender jug, then blend until you obtain a homogeneous mixture.
Cut the cherry tomatoes in half, scoop out the seeds and arrange them on a baking tray. Fill with the breadcrumb mixture, drizzle generously with oil, add a light sprinkle of salt and bake in a convection oven at 392°F for about 30 minutes.
The gratinated oven-baked cherry tomatoes are ready to be eaten immediately or after a few hours of resting.
Storage and tips
To make the oven-baked cherry tomatoes even tastier, add some pine nuts near the end of cooking and maybe two anchovy fillets to the breadcrumbs before blending.
Store the gratinated tomatoes in the fridge in an airtight container and consume within 48 hours.
