BAKED TOMATO
4 large tomatoes, cored, each cut into 3 thick slices
4 large leaves fresh basil
1 stem fresh Italian parsely
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 clove garlic
1 cup coarse bread crumbs made from 4 slices day-old Italian bread salt
freshly ground pepper
It says to “lightly brush some olive oil on a large jelly roll pan or other
baking pan,” but of course Pam is preferable.
Arrange tomato slices, cut side up, in single layer.
Finely chop together all the leaf herbs and garlic. Combine bread crumbs
and half of the herb and garlic mixture in a bowl. (It calls for 1 tablespoon
of olive oil, too, but you know…). And salt and pepper to taste and toss to
blend. Sprinkle tops of tomatoes with crumb mixture, distributing evenly.
Bake at 375 degrees until crumbs are lightly browned, about 25 minutes.
Transfer tomatoes to large platter. Sprinkle with remaining herb and garlic
mixture (and drizzle with more olive oil, no thanks). Serve warm or at room
temperature.