Roasted Cherry Tomatoes

I’m a dyed in the wool tomato lover, in case you didn’t already know! Recently, Marlena Spieler, passed away.  She was a well loved and admired writer of 70 cookbooks, a broadcaster, columnist and on top of all of all those amazing achievements, a true tomato lover like me. This recipe is to celebrate dear Marlena who is missed so very much by so many of us who were privileged enough to be part of her Facebook Tribe. 

Makes 4 Servings 

Goat cheese can be substituted for the provolone if you like.  Do try and use locally grown, in-season cherry tomatoes for the best results.

4 cups cherry tomatoes, halved
3 cloves garlic, minced
2 Tbsp. EVO
¼ tsp. each salt & pepper
1/3 cup fresh bread crumbs
½ cup grated Provolone cheese
1 Tbsp. fresh marjoram, chopped

In a 2 ½ L gratin dish or 13×9” glass baking dish, toss together tomatoes, garlic, oil, salt and pepper.  Sprinkle with bread crumbs; top with cheese.

Roast in 400F oven until tender and wrinkled, about 45 minutes.  Sprinkle with marjoram.


  1. Looks like a winner, Phyllis! Just the kind of simple but delicious eating that I adore.

    And yes, so sad about Marlene. I didn’t really know her well personally or otherwise but I really enjoyed her FB posts.

    • Ciao Frank and thanks for the thumbs up! I had not met Marlena except on FB. We had chatted on messenger for a few years and were also talking about whether she would be or could be in Rome when we are as well as meeting with her and her husband when we come to London next year. I do have her book “Taste of Naples” and enjoyed it very much. It was there that I first saw a recipe for Spaghetti alla Nerano that has become a summertime treat for us. Ciao, P

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