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3 medium tomatoes, cut into
halves and seeded
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
or
1 tablespoon dried parsley flakes
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
2 sun-dried tomatoes (not oil-packed)
finely chopped
1 teaspoon olive or vegetable oil
Try these tomatoes as an accompaniment to grilled foods or meatless dishes.
Heat oven to 305 degrees. Spray 10-inch nonstick skillet and square pan, 8 X 8 X 2 inches, with nonstick cooking spray. Place tomatoes, cut sides down, in skillet. Cook over high heat 2 minutes or until cooked sides are brown. Place tomatoes, cooked sides up, in pan. Mix remaining ingredients except oil. Top tomatoes with crumb mixture. Bake about 25 minutes or until crumb mixture is golden brown. Drizzle with oil.
6 servings
halves and seeded
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
or
1 tablespoon dried parsley flakes
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
2 sun-dried tomatoes (not oil-packed)
finely chopped
1 teaspoon olive or vegetable oil
Try these tomatoes as an accompaniment to grilled foods or meatless dishes.
Heat oven to 305 degrees. Spray 10-inch nonstick skillet and square pan, 8 X 8 X 2 inches, with nonstick cooking spray. Place tomatoes, cut sides down, in skillet. Cook over high heat 2 minutes or until cooked sides are brown. Place tomatoes, cooked sides up, in pan. Mix remaining ingredients except oil. Top tomatoes with crumb mixture. Bake about 25 minutes or until crumb mixture is golden brown. Drizzle with oil.
6 servings
