Bye Bye Cherry Tomatoes

It is time to say good bye to cherry tomatoes. They should be fading away from gardens, markets and supermarkets' shelves until next year.
On Saturday, We (that's he, his mum and I) trotted to the opening of the East Greenwich Pleasaunce Market, I hope this one is to keep and won't be a flash in the pan like so many others.
It is a jolly nice affair, not too big, not too small, The marketing is a little weird though the cliffhanger -so to speak- is "All products made, grown or reared within 100 miles of the market" which they'd better be because if they don't they will be many farmers ploughing the seas and pigs will have to learn to swim!
So there we were, greeting our wonderful local Councillor, when I spotted a flash of ruby bright, cherry tomatoes and suddenly remembered that my friend Pat trusted in my hand a crumble recipe as I was on my way to board the plane in Lyon. So I will do what she did and leave you with the recipe, sorry no photo, once again, it did not linger around long enough for me to get the camera.

If you have some cherry tomatoes left why not try cherry tomatoes and mozzarella skewers ?

Cherry Tomato crumble
2 lbs cherry tomatoes
5 tablespoons olive oil
8 ounces goat's cheese (firm or soft)
2 ounces pine nuts
4 ounces breadcrumbs
2 ounces Parmesan cheese, freshly grated
1 tsp mixed herbs
salt and pepper

Pre-heat the oven to 375 F, 190 C/ gas mark 5.
Heat 2 tablespoons oil in a pan, add the cherry tomatoes, season cook for 10 minutes, stirring occasionally until softened; remove from the heat.Fill an oven proof dish with the tomatoes and crumble the goat’s cheese on top. Heat remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs;
Scatter breadcrumb mix over the tomatoes and cheese, then top with the the Parmesan.
Bake for 20-25 minutes, until golden.

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