I love locally grown tomatoes. Farm fresh tomatoes taste wonderfully alive with flavor and bright with color. You can see and taste the difference. I am fortunate that the town that I live in has a summer farmers market and I have generous friends that share their bountiful produce. Lately, I’ve been seeing a rainbow of color tomatoes from golden yellow to deep purple come to market which makes a beautiful colorful tomato casserole.
I serve this casserole as a side dish with dinner or for lunch with a salad and crisp fresh bread.
3 cups assorted cherry tomatoes
2 tablespoon olive oil
1/4 cup kalamata olives, pitted and sliced
1/4 cup grated parmesan cheese
1/4 cup chopped fresh herbs, basil, rosemary, and french thyme
Preheat oven to 350F. Place tomatoes, olives, and herbs in a bowl, gently toss to combine. Transfer tomato mixture to a baking dish and drizzle with olive oil. Sprinkle parmesan cheese on top.
Bake for 20-25 minutes until tomatoes are bubbling and topping is golden brown.