The following recipe was inspired by several rustic Italian recipes. It can be tossed with pasta and served with grated cheese on top. It can also be served as a sauce on top of whole roasted or pan roasted fish such as pompano, monkfish, seared tuna, sole, grouper, rainbow trout, brook trout, talapia and salmon. Consider, also, mixing this with 1/3 to 1/2 cup pitted kalamata olives to serve with monkfish or tuna.

Roasted Cherry Tomatoes

-One pint whole cherry or other mini-tomato
- 1/4 cup fresh bread crumbs
- 2 to 4 tbsp. chopped fresh herb of choice (chervil would be nice with fish but basil, sage and rosemary are especially fine with pasta)
- olive oil
- fresh ground salt and pepper
- grated romano, asiago or other Italian aged hard cheese
 

Spread tomatoes in the bottom of a greased casserole dish. Top with bread crumbs, herbs, salt and pepper and drizzle olive oil to taste. Grate a small amount of cheese on top. Roast in a 350 degree oven, uncovered, for 20 to 30 minutes. Tomatoes will fall apart when tossed with pasta. If you want them to remain firm, roast for less than 20 minutes.