Ingredients
2
tbsp extra-virgin olive oil
2
12-ounce baskets cherry tomatoes
1
tsp ground black pepper
1/4
cup chopped fresh parsley
1/4
cup freshly grated Parmesan cheese
Directions
1.
Pour oil into 13x9x2-inch broilerproof ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead. Cover; chill.)
2.
Preheat oven to 400°F. Bake tomatoes just until plump and shiny but not split, about 10 minutes.
3.
Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm.
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