| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Tomatoes |
|
|
Salt and fresh ground pepper |
| 2 |
ts |
Minced fresh rosemary |
| 2 |
ts |
Minced fresh thyme |
| 2 |
ts |
Minced fresh basil |
| 2 |
tb |
Melted butter |
| 2 |
tb |
Butter |
INSTRUCTIONS
Slice the tomatoes in half horizontally and cut out the stem core. Sprinkle
each tomato half with salt, pepper, and herbs. Drizzle with melted butter.
Melt the remaining 2 tbs. butter in a medium skillet with a heat-proof
handle. Place the seasoned tomato halves in the skillet and bake in a hot
(400 F) oven for 6 to 7 minutes.
PHILIPPE'S
SALT LAKE CITY, COPPERBOTTOM INN
FENDANT, GRAND VIN DU VALAIS, 82
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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