Herb-Crusted Tomatoes & Sweet Peas

• 1 pound fresh peas, shelled (about 1 cup)
• 1 pound cherry tomatoes
• 1/3 cup soft bread crumbs
• 2 tablespoons grated Parmesan cheese
• 4 teaspoons minced fresh parsley
• 2-1/2 teaspoons olive oil
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon ground mustard
• 1 tablespoon minced chives

1. In a large saucepan, bring 8 cups water to a boil. Add peas; cover and cook for 4 minutes. Drain and immediately place peas in ice water. Drain and pat dry.
2. Place peas and tomatoes in an ungreased 9-in. pie plate. In a small bowl, combine the bread crumbs, cheese, parsley, oil, thyme, oregano, salt and mustard; sprinkle over top.
3. Bake, uncovered, at 400u0b0 for 20-25 minutes or until top is lightly browned. Sprinkle with chives.

fresh peas, tomatoes, bread crumbs, parmesan cheese, fresh parsley, olive oil, thyme, fresh oregano, salt, ground mustard, chives

Taken from www.tasteofhome.com/recipes/herb-crusted-tomatoes-sweet-peas/ (may not work)