| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
September 1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Tomatoes; halved horizontally |
|
|
; and seeded |
| 1/2 |
c |
Fine fresh bread crumbs |
| 1/4 |
c |
Finely chopped onion |
| 1/2 |
ts |
Minced garlic |
| 1/2 |
c |
Finely chopped fresh basil leaves |
| 1/4 |
ts |
Dried thyme; crumbled |
| 2 |
ts |
Extra-virgin olive oil |
INSTRUCTIONS
Sprinkle the insides of the tomatoes with salt, arrange the tomato
halves, cut sides down, on layers of paper towels, and let them drain
for 1 hour. In a bowl stir together the bread crumbs, the onion, the
garlic, the basil, the thyme, and salt and pepper to taste and stir
in the oil. Arrange the tomato halves, cut sides up, in a shallow
baking pan and divide the bread crumb mixture among them. The
tomatoes may be prepared up to this point 4 hours in advance and kept
at room temperature.
Bake the tomatoes in the upper third of a preheated 450F. oven for 10
minutes, or until the topping is golden. (Do not over-cook the
tomatoes or they will lose their shape.)
Serves 4.
Gourmet September 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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