I began looking through my recipes to see what we should do with all the tomatoes that are about to burst out of our garden...we've had a bunch of red cherry tomatoes, but it's the huge black heirlooms and beefsteaks that we'll soon be inundated with.
I'm thinking this little recipe might be perfect for the heirlooms, alongside a fresh salad and a hearty pasta.
4 large Tomatoes
Olive Oil for brushing tomatoes1/4 cup fresh Bread Crumbs
3 tbsp fresh Parmesan, grated2 tbsp fresh Parsley, minced
1 small garlic clove, minced
Salt and pepper Halve the tomatoes horizontally and trim the ends so that they will stand level, cut side up. Scoop out a small amount of the tomato pulp to make room for the filling. Brush them all over with the oil and bake them, cut side up, on a baking sheet in the middle of a preheated 325* oven for 20 minutes.
In a small bowl combine the remaining ingredients, with salt and pepper to taste, and divide the mixture among the tomatoes. Drizzle oil over the tomatoes and broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the topping is golden brown.