| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 4 |
lg |
Firm-ripe tomatoes |
| 1 |
|
Medium-size onion, chopped (1/2 cup) |
| 1/4 |
c |
(1/2 stick) butter or margarine |
| 2 |
c |
Soft bread crumbs (4 slices) |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Leaf marjoram, crumbled |
| 1/4 |
c |
(1/2 stick) butter or margarine, melted |
| 1/4 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
1. Core tomatoes; cut each into 8 even-size wedges.
2. Saute onion in butter in a large skillet until soft, about 5 minutes.
Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly.
3. Line a 1 1/2-quart shallow baking dish (7 3/8 x 3 5/8 x 2 1/4-inches)
with half the tomatoes;sprinkle with half the bread mixture. Repeat with
remaining tomato wedges and crumb mixture. Drizzle melted butter over top.
4. Bake in a moderate oven (350 degrees) for 25 minutes or until tomatoes
are soft and crumb mixture is lightly browned. Sprinkle cheese over top and
return to oven until cheese melts, about 5 minutes. Posted to FOODWINE
Digest 21 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 22,
1997
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”