VERIFIED BY Taste of Home Test Kitchen
- 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
Reviews forBaked Italian Tomatoes
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 28, 2010
"This recpie was so delicious!!!!"