Saturday, August 20, 2011
Broiled Tomatoes with Herbed Breadcrumbs, Basil, and Parmesan
I created this recipe many years ago, when I was a teenager and was always looking for delicious and satisfying low-calorie dishes. This fit the bill, and I've been making it ever since - especially in the summer, when locally grown tomatoes are abundant.
It works well as either a side dish, an appetizer, or a snack.
4 large fresh tomatoes
1 cup Italian-seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, shredded or coarsely chopped
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Cut 1/4 inch off the top and bottom of each tomato to remove the ends, and then slice each tomato in half crosswise to form thick slices. Season the tomato slices on both sides with salt and pepper. Arrange the tomato slices on a broiling pan.
In a small bowl, mix together the breadcrumbs, Parmesan, and basil, and then top the tomatoes evenly with the mixture.
Drizzle the olive oil over the tomatoes.
Broil for 2-4 minutes, until the tomatoes are heated through and the crumb mixture is lightly golden and bubbly.
-- 4 servings