Baked cherry tomatoes

You're in a rush, but you want a side dish that isn't "rushed"? Quick and simple, fresh and light, tomatoes are of the essence of summer. Here is a quick recipe to enjoy them in a different way!

Difficulty:

Preparation time and cooking time: 20 min.
Ingredients for 4 people: 2 medium sized tomatoes, 400 g. of bread, 1 clove of garlic, 1 medium red onion, 2 tbsp of salted capers, anchovies in oil, extra-virgin olive oil, salt and black pepper.

Cover the pot with olive oil to prevent the tomatoes sticking to the base, and cut them into slices of around half a centimetre and mix them in the pot trying not to expose them too much. Cut the onion very thinly and add them on top of the tomatoes. Put the bread and the clove of garlic in a mixer, mix and add a couple of tablespoons of oil. Cover the tomatoes uniformly with the bread and add some anchovies here and there for taste. Finally, add the capers (rinsed beforehand to get rid of the salt) and cover uniformly with oregano.

Complete the preparation by adding a trickle of olive oil and adding salt and pepper. Put in the oven at 150 degrees for around 10-15 minutes and remove when you see that the bread is well browned. Serve as a side or as a main. For each according to their taste; add mozzarella, remove the onion and so on... it is simple because you can put whatever you like on the tomatoes.

Accompaniment: Colli d'Imola Pignoletto