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Baked Herbed Tomatoes

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


2 Large tomatoes, halved horizontally and seeded

1/3 cup fine fresh breadcrumbs

1/4 cup finely chopped onion

1/2 teaspoon minced garlic

1/2 cup finely chopped fresh basil leaves

1/4 teaspoon dried thyme, crumbled

2 teaspoons Extra Virgin Olive Oil

Note: If you are a cheese lover, mix 1/4 cup grated Parmesan with the breadcrumb mixture for an extra layer of flavor

Adapted From:

A delicious side dish for baked or grilled fish, chicken, pork, or beef.

Sprinkle the insides of the tomatoes with salt, arrange the tomato halves, cut sides down, on layers of paper towels, and let them drain for one hour.  In a bowl stir together the breadcrumbs, onion, garlic, basil, thyme, and salt and pepper to taste and stir in the oil.  Arrange the tomato halves, cut sides up, in a shallow baking pan and divide the breadcrumb mixture among them.  The tomatoes may be prepared up to this point 4 hours in advance and kept at room temperature. Bake tomatoes in the upper third of a preheated 450F oven for 10 minutes, or until the topping is golden.  (Don’t overcook the tomatoes or they will lose their shape.)