| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | 8 | Servings | |
INGREDIENTS
| 4 | lg | Tomatoes |
| 1 | ts | Salt |
| 1/4 | c | Sliced green onions |
| 1 | Clove garlic, minced | |
| 1/4 | c | Olive or vegetable oil |
| 1 1/2 | c | Fresh bread crumbs (3 slices) |
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | ts | Pepper |
| 1/2 | ts | Italian seasoning |
| 1 | ts | Grated lemon rind |
INSTRUCTIONS
1. Core tomatoes; cut in half crosswise. Place cut side up in shallow baking dish just large enough to hold them snugly; sprinkle with 1/2 teaspoon salt. 2. Saute green onion and garlic in olive oil in medium skillet until soft, about 3 minutes; remove from heat. Add bread crumbs, cheese, remaining salt, pepper, Italian seasoning and lemon rind; toss lightly with fork. Top each tomato with about 2 tablespoons of the crumb mixture. 3. Bake in a moderate oven (350 degrees) for 25 minutes, or until tomatoes are soft, but do not fall apart, and crumb mixture is lightly browned. Posted to EAT-L Digest 10 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 10, 1997
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