Buttery Crunch-Topped Tomatoes |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this recipe in one of my cookbooks Land O Lakes - Treasury of Country Recipes years ago and finally tried it last night for company. Everyone asked for the recipe before they left. Very Very Good. This is the original recipe, but I added a clove of garlic when I added the onion. Ingredients:
2 tablespoons butter or 2 tablespoons margarine, melted |
1/3 cup coarsely crushed buttery cracker (ritz) |
1/2 cup shredded cheddar cheese |
1 tablespoon chopped fresh parsley |
2 tablespoons butter or 2 tablespoons margarine |
1/2 teaspoon caraway seed |
1/4 teaspoon salt |
1 pinch pepper |
1/2 of an onion, chopped |
2 large ripe tomatoes, each cut into 10 wedges |
Directions:
1. Stir together melted butter, crushed crackers, cheese and parsley; set aside.
2. In a skillet melt 2 tbsp butter.
3. Stir in caraway seeds, salt, pepper and onion.
4. Add tomatoes.
5. Cover; cook over med. heat, stirring occationally, until tomatoes are heated through ( 2-3 min.).
6. Sprinkle with cheese mixture.
7. Cover; let stand 1 minute.
8. Serve immediately.
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