- 3 large tomatoes
- 1 tablespoon chicken bouillon granules
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- Remove stems from tomatoes; cut in half widthwise. Place cut side up in an 11-in. x 7-in. baking dish coated with cooking spray.
- Sprinkle with bouillon and cheese; dot with butter. Bake, uncovered, at 400° for 20-25 minutes or until heated through. Yield: 6 servings.
Originally published as Parmesan Tomatoes in Simple & Delicious May/June 2007, p56
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