| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Appetizers, Cheese/eggs, Vegetables, Microwave |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Ripe tomatoes |
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Finely chopped parsley |
| 1 |
tb |
Dried oregano leaves |
INSTRUCTIONS
1. Wash tomatoes and pat dry. Cut tomatoes in half crosswise. Place
cut-side-up in a shallow, heat-resistant, non-metallic, baking dish. 2. Dot
each tomato half with about 1/2 tablespoon butter. 3. In a small bowl,
combine remaining ingredients. Top each tomato half with some of the cheese
mixture. Heat, uncovered, in Microwave Oven 5 to 6 minutes, or until
tomatoes are soft and topping begins to melt. Do not overcook as tomatoes
will become too soft. Serves 4 to 8 Variation: If desired, dry seasoned
bread crumbs may be substituted for all or part of the Parmesan cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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