Tuesday, August 11, 2009

Baked Tomatoes Italiano


The tomatoes are almost ready to be harvested, and I'll bet you're going to have a full bounty this year. If you're like me you always plant more than you need. You might want to save this recipe for a cool day since you have to turn on the oven (and those days are just around the corner.) You decide what herbs to use. I like the basil and parsley combo, but it's really up to you; feel free to mix and match!

3 large vine-ripened tomatoes (about 1 1/2 lbs) cut in half
1/4 c. minced fresh herbs (basil, parsley, marjoram)
1/2 c. dry grated bread crumbs
1/2 c. shredded Parmesan or Asiago cheese
2 garlic cloves, finely minced
Pinch of freshly ground sea salt
Pinch of freshly ground black pepper
3 T. extra virgin olive oil
If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

1 comment:

comfrey cottages said...

yum! i must give this a go! thanks for sharing! herbal hugs to you! :)
oh and the music is grand!