Wednesday, March 26, 2008

Italian Vegitarian Epicurean

Crumb-topped tomatoes

  • 2 large tomatoes

  • 2 T fine dry bread crumbs

  • 2 T grated parmesan cheese or Feta (it gives it a great twang)

  • 1 T butter melted

  • 1 ½ t fresh or ½ t dried: basil, oregano, thyme, or rosemary (my favorite)

  • 1/8 t pepper

  • Dash garlic salt or onion salt

1. Remove stems and cores from tomatoes; halve tomatoes crosswise. Place tomatoes, cut sides up, in 2 quart square baking dish. Combine bread crumbs, cheese, butter, herb, pepper, and garlic/onion salt. Sprinkle atop tomatoes. Bake in a 375 oven 15 to 20 minutes or till heated. Makes 4 servings.


1 comment:

Jill Mennig said...

oooo.... That looks good!