| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
|
1 |
servings |
INGREDIENTS
| 4 |
lg |
Tomatoes; cored, each cut into 3 thick slices |
| 4 |
lg |
Leaves fresh basil |
| 1 |
|
Stem fresh Italian parsely |
| 1 |
ts |
Fresh thyme leaves |
| 1 |
ts |
Fresh oregano leaves |
| 1 |
|
Clove garlic |
| 1 |
c |
Coarse bread crumbs made from 4 slices day-old Italian bread |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
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. kwvegan vegan
Posted to EAT-LF Digest by sally charette on
Aug 12, 93, converted by MM_Buster v2.0l.
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