Tomatoes Provencal

Photo: James Baigrie

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The Only Reason to Cook Summer Tomatoes
We're all for a simple raw tomato salad, but we can't resist this cooked dish, which entails sprinkling rosemary, garlic, salt, pepper and bread crumbs over sweet cherry tomatoes. After less than 20 minutes in a 350-degree oven, they're gently slumping; another minute under the broiler and the crumbs are golden and crisp.

Great pairing: Pasta with pesto, especially if you've got a bumper crop of basil and tiny tomatoes.

Get the recipe: Tomatoes Provençal