That and, when the Lord bestows abundant numbers of cherry tomatoes on you for free, you find numerous ways to consume them. ☺
You can use really any focaccia bread dough here--or even storebought pizza dough from a can if you'd like. I use Bittman's pizza crust/focaccia dough recipe here because I always use it and it's easy. We like this with a hearty entree salad, but it also makes a great first course, would go well with soup, would work well in a lineup of homemade pizzas, etc. It's good hot and at room temperature, and reheats tolerably well.
Cherry Tomato Focaccia Topping
~adapted from Simply in Season
- 2 cups cherry tomatoes, halved
- 3 garlic cloves, minced
- olive oil
- 1/2 c. shredded mozzarella
- handful fresh basil leaves, snipped (if you have it)
- salt and pepper
- 1 recipe focaccia dough
- Prepare dough per directions through the patting out part (I use a jelly roll pan to bake this in).
- About 30 minutes prior to the dough being ready (my dough has to rise 30 minutes on the pan itself, so I start this step when I get to that part of the dough), toss halved cherry tomatoes with about a teaspoon sugar and about a teaspoon salt. Let sit for 30 minutes or so. Then spin tomatoes in salad spinner off and on for about 30-45 seconds, or until most of the seeds and juice have spun out. (This is a handy trick I learned from America's Test Kitchen.)
- Drizzle olive oil onto dough.
- Sprinkle with minced garlic.
- Place cherry tomato halves around dough, cut side up.
- Sprinkle cheese over (this is a light sprinkling--this is not pizza).
- Sprinkle basil leaves over top.
- Add salt and pepper if desired (but remember the tomatoes have a wee bit of salt in them, the cheese adds salt, etc.).
- Bake according to focaccia bread dough directions (mine bakes at about 375 degrees for about 1/2 an hour).