| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gma2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Ripe but firm tomatoes; (about 1 pound) |
|
|
Kosher salt |
| 1/4 |
c |
Dried bread crumbs |
| 2 |
tb |
Chopped fresh basil |
| 2 |
tb |
Olive oil; preferably extra |
|
|
; virgin |
| 1 |
ts |
Finely chopped garlic |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Heat the oven to 350 degrees. Core the tomatoes and cut them in half
crosswise. Gently squeeze out the seeds. Sprinkle the cut sides of the
tomato with salt and set them, cut side down, in a colander to drain for 5
to 10 minutes. Combine the bread crumbs, basil, olive oil, and garlic in a
small bowl. Mix with a fork until well blended.
Season to taste with pepper. Place the tomatoes, cut side up, in a baking
dish in which they fit comfortably. Divide the topping evenly among the
tomatoes. The tomatoes may be prepared to this point up to 1 day in
advance. Bake until the tomatoes are soft and the topping is golden brown,
about 25 minutes. Transfer carefully to serving plates. Serve hot or at
room temperature.
Blue Collar Food: Easy Home Cooking for Hardworking People by Two Really
Nice Guys by Chris Styler and Bill Hodge (William Morrow and Company,
Incup, copyright 1994 by Christopher Styler and William Hodge).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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