Crispy Tomato Bake
5 cups (approximately 3 punnets) Cherry Burst tomatoes
2 slices of bread (any kind)
¼ cup grated parmesan cheese
1 tablespoon dried oregano
1 tablespoon fresh chives
1 tablespoon olive oil
1 chopped garlic clove
½ red onion, sliced
a few sprigs of fresh marjoram, to serve
Preheat oven to 200°C.
Place bread, parmesan cheese, oregano, chives, olive oil, and garlic in a food processor with salt and pepper. Pulse until bread is very coarsely chopped, approximately 4-6 times.
In a 20cm square baking dish, arrange cherry tomatoes in a single layer. Top with the red onions and then the crumb mixture.
Bake until crust is browned and tomatoes are tender, approximately 20-25 minutes.
Top with fresh marjoram leaves.