Tomatoes With Crispy Bread Topping |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a special little side dish I serve with meatloaf and mashed potatoes. Ingredients:
6 roma tomatoes, cored and cut in half lengthwise |
sea salt |
freshly grounf black pepper |
1 slice of pumpernickle/rye bread 9 (to make 1/3 cup of bread crumbs) |
3 tbs thinly sliced green onions |
1 1/2 tbs chopped fresh thyme |
1 tbs chopped italian parsley |
1 1/2 tsp chopped fresh tarragon |
2 tbs grated parmesan cheese |
3 tsp of evol |
3 cloves of garlic, minced |
1 1/2 tsp of finely crushed red pepper |
Directions:
1. Preheat oven to 400F. Sprinkle the cut sides of tomatoes with sea salt and black pepper. Arrange tomatoes, cut sides up, in shallow baking pan. Set aside
2. In a blender or food processor process bread into coarse soft crumbs
3. In a small bowl combine bread crumbs, onions, herbs, crushed red pepper, Parm. cheese, olive oil and garlic. Sprinkle atop tomato halves. Bake, un covered, for 15 to 20 minutes or until bread crumbs are browned and crisp.
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