Baked Grape Tomatoes with Basil and Gluten-Free Cornbread Crumbs

Baked grape and cherry tomatoes with basil and cornbread crumbs.

I'm all for eating local (if it's organic- I can't see the point of chowing down on pesticides for the virtue of having traveled only sixty forty twenty miles to my plate). I'm also big on eating in tune with the seasons. I sashay right by strawberries in February- with nary a twinge of envy. I ignore tomatoes in January with a disdain worthy of a cane-wagging Dowager Countess.

With one glaring exception.

Those flirtatious little baskets of grape tomatoes- and those shameless, curvy cherry tomatoes. So plump and sweet and brazen. So... come hither. The rosy taste of summer itself.

Beckoning.

And although my winter cravings tingle toward a melting, bubbling, butter soft gluten-free lasagna hot from the oven, I admit without shame I miss the bright, acidic burst of Venus' favorite fruit. And I succumb. I cave like a saddle-shoed Catholic school girl offered a menthol in the girl's room. Without a blink of embarrassment. Because I have a plan, thanks to food blogger Lydia at The Perfect Pantry.

A plan to coax these devilish beauties from their summer vacay glory into the guise of winter comfort food.

I gather them and cradle them in olive oil and toasted gluten-free cornbread crumbs.

I bake them.

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