Cherry Tomato Pie

Preheat oven to 375 degrees F. Spread bread cubes onto a baking sheet and bake for 10-15 minutes until crunchy (but not overly brown).

While bread crumbs are toasting, work on the filling. Heat olive oil in a large nonstick skillet over medium-high heat. Add onions and stir occasionally until caramelized, about 15 minutes. Add garlic and saute for 2 minutes. Remove from heat.

In a pie plate or baking dish, combine tomatoes, flour, red pepper flakes and pepper. Gently fold in onion mixture and set aside.

Place toasted bread cubes into the onion skillet and heat over medium heat. Add broth, wine, brown sugar, fennel seeds, salt, and pepper. Fold gently. Heat until broth has been absorbed into bread. Remove from heat and spoon bread cubes over tomato mixture.

Place dish into the oven on the middle rack and bake for 20-25 minutes, or until heated through. Sprinkle parmesan cheese onto bread cubes for the last 5 minutes of cooking. Remove from oven and allow to cool for 5 minutes. Use a slotted spoon to serve.

Nutrition Info per 1/6 pie: 144 calories, 4.5 g fat, 4.5 g protein, 17 g carbohydrates, 3 g fiber