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Crumb-Topped Baked Tomatoes

 Crumb-Topped Baked Tomatoes
—Reba Chappell, Dunbar, West Virginia
2 ServingsPrep/Total Time: 20 min.


  • 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.