Friday, July 29, 2011

Baked Stuffed Tomatoes

Baked Stuffed Tomatoes
3 large tomatoes
Salt and pepper
¼ cup finely chopped onion
¼ teaspoon garlic powder
1 tablespoon chopped fresh basil
2 tablespoons minced fresh parsley
1 teaspoon chopped fresh thyme
1 cup soft breadcrumbs
Extra virgin olive oil

Preheat oven to 400 degrees.
Cut tomatoes in half. Do not peel, but gently squeeze removing juice and seeds. Sprinkle lightly with salt and pepper. Place tomato halves in a buttered shallow baking pan. Toss together onion, garlic powder, basil, parsley, thyme and breadcrumbs. Spoon into tomato halves and drizzle with olive oil. Bake for 10 minutes. Yield: 6 servings.

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