Parmesan Topped Baked Cherry Tomatoes

2 tablespoons extra-virgin olive oil
2 (12 ounce) baskets cherry tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese

Pour oil into a 13 x 9 x 2-inch broiler-proof ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead. Cover; chill.)

Preheat oven to 400 degrees F. Bake tomatoes just until plump and shiny but not split, about 10 minutes.

Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm.

Makes 8 servings.