Ingredients
- 5 cups (approximately 3 punnets) Cherry Burst tomatoes
- 2 slices bread
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried oregano
- 1 tablespoon fresh chives
- 1 tablespoon olive oil
- 1 chopped garlic clove
- ½ red onion, sliced
- Salt
- Black pepper
- A few sprigs of fresh marjoram, to serve
Method
- Preheat oven to 200 degrees.
- 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 to 6 times.
- In 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 to 25 minutes.
- Top with fresh marjoram leaves
Health Notes:
Heating tomatoes for half an hour increases the antioxidant content by 62%, so this dish can help keep at bay the colds and flu that so frequently plagues school children.
