Neapolitan Baked Tomatoes With Basil & Parmesan |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From A Taste of Italy (1996) by The American Cooking Guild: Late-summer tomatoes are intensely sweet and taste great. Serve the baked tomatoes as a side dish or chop into coarse pieces and toss with 1/2 pound of cooked thin spaghetti. Season with salt, pepper, and extra grated cheese. Ingredients:
1 1/2 lbs tomatoes, vine-ripened, cut in half (about 3 large) |
3/4 cup dry breadcrumbs, grated (12 tbsp) |
2 garlic cloves, finely minced |
1/4 cup fresh herb, minced (basil, parsley, marjoram) |
3/4 cup parmesan cheese (12 tbsp) or 3/4 cup asiago cheese, shredded (12 tbsp) |
6 tablespoons olive oil |
salt and black pepper, freshly ground (to taste) |
2 -3 anchovies, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Put tomatoes in an oiled baking dish, cut sides up.
3. Combine remaining ingredients and sprinkle each tomato with an equal portion.
4. Bake 30 minutes or until crusty. Tomatoes will be soft yet hold a shape.
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