Ingredients

• 1/4 cup chopped fresh flat-leaf parsley
• 1 garlic clove, minced (about 1 teaspoon)
• 1/4 cup breadcrumbs
• 1/3 cup grated Parmigiano-Reggiano
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 large ripe tomatoes, skin on, tops cut off

Instructions

1. Preheat the oven to 350 F.

2. In a medium bowl, combine the parsley, garlic, breadcrumbs, cheese, and olive oil; mix well. Season the tomatoes with salt and pepper, and spread an equal portion of the breadcrumb mixture on the cut side of each.

3. Place the tomatoes in a baking pan and bake for 15 to 20 minutes, until they are tender and the topping is browned.

Other Vegetable & Side Dish Recipes

Braised Fennel
Caramelized Onions
Fried Tomatoes and Onions
Pickled Tomatoes
Stuffed Zucchini
Tomatoes Provencal