St. Paul's Broiled Tomatoes

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.

• Ready In: 25 mins
• Serves: 8-16

Ingredients

• 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

Directions

1. Preheat oven to 350°.
2. Wash and stem tomatoes; halve horizontally and arrange skin-side down in a single layer in a greased baking pan.
3. In a food processor or small bowl, mix crumbs, sugar, margarine, parsley, pepper, dill and salt.
4. Sprinkle over tomatoes.
5. Bake in preheated oven until bubbly, 15 to 20 minutes; then, just before serving, run under broiler for 1 minute.
6. Makes 16 servings.