Cooking at the Camper

Saturday we had an evening with our good friends, Don & Barb, at their week-end camper. Both being accomplished chefs, we always try to show each other that our cooking skills are still sharp. Don planned a casual outdoor feast at the camper with perfectly grilled and seasoned bone-in rib eye steaks as the center of the plate. Not to be out done, I prepared a surprise side dish that is perfect for the incoming tomato season. This recipe is from a great cookbook, the best American recipes 2002-2003 with forward by non-other than Mr. "No Reservations"---Anthony Bourdain. The recipe is from the Good Housekeeping staff was a really bit hit!

"Cherry Tomato Gratin"

serves 6

1/4 cup plain dry bread crumbs

1/4 cup freshly grated Parmesan cheese

1 garlic clove, crushed in a garlic press

1/4 teaspoon coarsely ground black pepper

1 tablespoon olive oil

2 pints ripe cherry tomatoes

2 tablespoons chopped fresh parsley

Preheat the oven to 425 degrees. In a small bowl, mix together the bread crumbs, Parmesan, garlic, pepper, and oil. Place the cherry tomatoes in a 1 1/2 quart casserole dish or a deep 9 inch pie dish. Use a French white dish from color dramatics. Top with the bread-crumb mixture and sprinkle with the parsley.

Bake until the tomatoes are heated through and the crumb topping is browned, about 20 minutes. Serve warm. If the bread crumbs dry out, just sprinkle a little more olive oil on top.