Prep 10 mins
Cook 15 mins
This is a standard at St. Paul's Lenten lunches, and people line the block on the day they serve these with the Cheese souffle. The recipe is exact and they are delicious.
- 8 firm ripe tomatoes
- 1⁄2 cup fine fresh breadcrumbs or 1⁄2 cup dried breadcrumbs
- 1⁄4 cup light brown sugar
- 1⁄2 cup margarine, softened
- 1⁄2 teaspoon dried parsley
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon dried dill
- 1⁄4 teaspoon salt
- Preheat oven to 350°.
- Wash and stem tomatoes; halve horizontally and arrange skin-side down in a single layer in a greased baking pan.
- In a food processor or small bowl, mix crumbs, sugar, margarine, parsley, pepper, dill and salt.
- Sprinkle over tomatoes.
- Bake in preheated oven until bubbly, 15 to 20 minutes; then, just before serving, run under broiler for 1 minute.
- Makes 16 servings.
This was a little on the rich side for us. Made as written. Served with Working Woman "Cheese Souffle" #100034 Thanks Bliss. Bullwinkle.
For my family, these were just OK. As written I think there is way too much margarine. I used only 3 tbsp and I think it was still too much, during baking a lot melted out and drained away. I used fresh crumbs rather than dried so maybe that made some difference. I used a few snips of fresh parsley instead of the dried. I mixed the ingredients in my mini food processor and it made almost cooky dough like crumbs because of the amount of margarine and fresh crumb combo and it was more of a "pat the dough" on than a sprinkling over the tomatoes. The final broiling gave the topping a kind of carmelly finish which was different. I do want to try making them again but making a few adjustments like using dry crumbs and less margarine again.