- Simple dish to make with the bounty of summer's tomato harvest. Deeeelicious too!
- S. Chokel
Serves/Makes:3 or more servings
- 3 large fresh tomatoes
- 3 tablespooons fine bread crumbs, soft or dry are fine
- 1 tbsp (15 ml) parmesan cheese, grated
- half 6 tsp (30 ml) pats of butter, unsalted best if you have it
- chopped fresh parsley for garnish
- Cut the tomatoes in half horizontally and place on a flat baking pan.
- Mix the bread crumbs and the cheese together so that they are well blended.
- Sprinkle tops of the tomatoes the bread/cheese mixture.
- Top each tomato with a half a tsp pat of butter.
- Place in a preheated broiler about 4-inches from heat source and broil until topping is nicely browned.
- Sprinkle the edges with parsley.
- Serve hot with grilled or roasted meats or as a luncheon entree.
Use a nice drizzle of extra virgin olive oil in place of the butter on top of the tomatoes.
Use 6 medium large tomatoes per person and cut off the top third and use the 2/3 tomato per person.
Score out a small cavity in each tomato and place a small ball of herbed cream cheese or boursin cheese into the cavity, top and cook as directed for a delicious treat.
Instead of garnishing with chopped parsley, use fresh basil chiffionade for a tremendous taste sensation.
Core out the seeds and membranes of the tomato, leaving the fleshy sides, stuff with a rice, green pepper, onion, Monterey Jack cheese, and tomato sauce mixture, top and broil as directed for a great entree.