Crumb-Topped Baked Tomatoes Recipe

Crumb-Topped Baked Tomatoes Recipe
Crumb-Topped Baked Tomatoes Recipe photo by Taste of Home
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Crumb-Topped Baked Tomatoes Recipe

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—Reba Chappell, Dunbar, West Virginia
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

  • 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
  1. 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.
  2. 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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