Adapted from Faith Heller Willinger's Adventures of an Italian Food Lover. Serves 8.
2 Tbsp extra virgin olive oil
30-36 cherry tomatoes (depending on size)
2 Tbsp dried (but not old) oregano
3 garlic cloves
1/4 cup plain dry bread crumbs
Fine sea salt
Fresh black pepper
1 Tbsp roughly chopped flat-leaf parsley, for garnish (optional)
Preheat the oven to 400°F. Drizzle 1 tsp of the olive oil in the bottom of a 9-inch standard glass or ceramic pie dish.
Cut the tomatoes in half cross-wise (not through the stem end). Chop the oregano and garlic together until the garlic is minced. Add the bread crumbs. Season with salt and pepper.
Place half of the cherry tomato halves, split side up, into the pie pan, arranging them so they remain upright. Sprinkle the tomatoes with the bread crumb mixture. Top with the remaining tomato halves, rounded side up, to look like whole tomatoes again. Drizzle the remaining olive oil over the tomatoes.
Bake for 25-30 minutes or until lightly browned. Serve hot, warm, or at room temperature, garnished with a bit of chopped parsley.