Baked Cherry Tomatoes with Parmesan Topping

• 2 tablespoons extra-virgin olive oil
• 2 12-ounce baskets cherry tomatoes
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup freshly grated Parmesan cheese

1. Pour oil into 13x9x2-inch broilerproof ceramic baking dish.
2. Add tomatoes; turn to coat with oil.
3. Sprinkle with salt and pepper.
4. Top with parsley and cheese.
5. (Can be made 1 day ahead.
6. Cover; chill.)
7. Preheat oven to 400F.
8. Bake tomatoes just until plump and shiny but not split, about 10 minutes.
9. Preheat broiler.
10. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes.
11. Serve hot or warm.

extravirgin olive oil, baskets cherry tomatoes, salt, ground black pepper, parsley, freshly grated parmesan cheese

Taken from www.epicurious.com/recipes/food/views/baked-cherry-tomatoes-with-parmesan-topping-106643 (may not work)