What to do with all those cherry tomatoes

[VApatriot]

Hi all,

Here is a recipe that my wife made yesterday out of some extra cherry tomatoes out of our garden. All I can say is that this one's a keeper for sure, yum, yum!

Heirloom Cherry Tomato Brown Betty
Ingredients
• 8-9 slices white sandwich bread, crusts removed
• Olive oil for brushing the muffin cups and both sides of each bread
• 2 T unsalted butter
• 2 cups cherry tomatoes, halved
• 1 tablespoon lemon juice
• 1/8 cup basil, sliced, plus 1 to 2 T extra for serving
• 1 cup fresh mozzarella, sliced thin and in small pieces
• 1/4 cup mayonnaise
• Kosher salt and pepper, to taste
• 1/2 cup panko bread crumbs, divided
• 2 slices bacon, cooked and crumbled
• 1 ½ slices onion, chopped

• 1 clove garlic, minced

Directions
1. Preheat oven to 350°F with rack in middle.
2. Lightly oil muffin cups. (I use a standard 12-cup muffin tin, and just leave four of
the muffin cups empty.) Roll each of the 8-9 bread slices with a rolling pin to
flatten a bit. Brush both sides of each slice with olive oil, and then gently fit the
slices into the muffin cups, pressing to form.
3. In a small pan over medium heat, melt the butter and caramelize the onion and
garlic. Be sure to stir frequently, scraping up any bits from the bottom so they
don't burn.
4. Combine tomatoes with the caramelized onion and garlic, mayo, lemon juice,
basil, mozzarella, and salt and pepper. Fold in just enough panko breadcrumbs
until the mixture holds together -- you may not need the full 1/2-cup of panko at
this stage but will need a bit left at the end.
5. Mound tomato mixture into muffin cups, pressing gently.
6. Bake for 20 to 25 minutes, until filling is bubbling and crusts are golden brown.
While they are still hot, sprinkle the crumbled bacon on top with a little extra basil
and remaining panko crumbs. Let stand for 5 minutes before removing from pan.

Serve warm or at room temperature.


updated - added pic