Roasted Tomatoes

evelyn/athens's Note:

Wonderful with all sorts of meats. If it's summer, and the tomatoes are truly good, I could make a meal out of just this, some bread and wine. This also works great as an appetizer.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 4 excellent tomatoes
• 4 teaspoons butter
• 2 teaspoons balsamic vinegar
• ½ cup fine breadcrumb
• ½ cup parmesan cheese , grated
• 1 clove garlic , minced
• 1 teaspoon dried basil , crumbled
• 2 tablespoons green chives , chopped
• 2 tablespoons minced parsley

Directions:

1. Preheat oven to 350F.
2. Cut tomatoes in half, place them in a buttered baking pan just large enough to hold them, and sprinkle a little salt and pepper over them.
3. Melt butter and stir in balsamico.
4. Mix dried ingredients.
5. Pour melted butter into mix.
6. Stir until coated with butter.
7. Spoon onto cut side of tomatoes, distributing evenly.
8. Bake for 15 to 20 minutes, until tops are golden.

Reviews

[Lorac]

Excellent! The breadcrumb topping is a lovely balance of flavors. Parmesan, garlic and herbs enhanced by the addition of balsamic vinegar. Off season, I buy "on the vine" tomatoes and put them in a dark cupboard for several days to ripen. I made the recipe using 6 medium size tomatoes but had enough crumbs for 8 medium. Fresh picked summer tomatoes would make this dish "over the top" delicious!