I made this recipe into a family favorite. We have a big garden each year, so most of the ingredients come right from the garden.
- 2 large tomatoes
- 1/2 cup soft whole wheat bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Halve and seed tomatoes; invert onto paper towels to drain.
- In a small bowl, combine the remaining ingredients; spoon over tomato halves. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Yield: 2 servings.
Originally published as Baked Italian Tomatoes in Reminisce June/July 2009, p49
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