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