Saturday, November 17, 2012

HERB-STUFFING TOPPED BROILED TOMATOES

4 large ripe tomatoes, halved crosswise
1 small onion, finely chopped
1 garlic clove, minced
1 tbsp + 2 tsp butter
1/4 cup + 1 tbsp seasoned bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh basil
1 tbsp minced fresh parsley

In a small skillet, melt 1 tablespoon of the butter; add the onion and garlic and saute until tender.

Melt the remaining 2 teaspoons of butter in a small microwave-safe bowl.  Add the onion mixture, bread crumbs, and Parmesan cheese; stir to combine well.

Place the tomatoes, cut side up on a baking sheet and top each half with 2 tablespoons of the bread mixture.

Broil tomatoes 8-inches from the heat for 4 to 5 minutes or until lightly browned.  Sprinkle with the basil and parsley.  Serve right away.
Yield: 4 servings of two halves

Note: This recipe is one I got from a Reiman Publication a few years ago.  Love it!

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