—Reba Chappell, Dunbar, West Virginia
- 1 large ripe tomato
- 1/8 teaspoon salt
- Dash pepper
- 1/4 cup crushed saltines
- 1 tablespoon butter, melted
- 1/4 teaspoon minced fresh basil or dash dried basil
- Cut the tomato in half widthwise. Place cut side up in a shallow baking dish. Sprinkle with salt and pepper. Combine the cracker crumbs, butter and basil; sprinkle over tomatoes.
- Bake, uncovered, at 375° for 10-12 minutes or until crumbs are golden brown. Yield: 2 servings.
Originally published as Crumb-Topped Baked Tomatoes in Reminisce Extra June 2006, p 52
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