| 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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