Crumb-Topped Tomatoes
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 406. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 large tomatoes
- 2 tablespoons fine dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon margarine or butter, melted
- 1/2 teaspoon dried basil, oregano, or thyme, crushed; or 1 tablespoon snipped parsley or chives
- 1/8 teaspoon pepper
- Dash garlic or onion salt
Instructions
- Remove stems and cores from tomatoes; halve tomatoes crosswise. Place, cut side up, in an 8x8x2-inch baking dish.
- Combine bread crumbs, Parmesan cheese, margarine or butter, herb, pepper, and garlic or onion salt. Sprinkle atop tomatoes.
- Bake in a 375° oven for 15 to 20 minutes or till heated through.
- Microwave directions: Prepare tomatoes and crumb mixture as above. Micro-cook, uncovered, on 100% power (high) for 2 to 3 minutes or till heated through, giving dish a half-turn once.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Baked Parmesan Tomatoes04.jpg" by Homemade-Flavours; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Baked_Parmesan_Tomatoes04.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.