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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Serve with grilled fish, chicken, or beef. Ingredients:
5 firm-ripe tomatoes (each 2 1/2 in. wide; about 1 3/4 lb. total) |
2 tablespoons olive oil |
3/4 cup coarse fresh french bread crumbs |
1 clove garlic, peeled and minced |
1 tablespoon chopped parsley |
2 tablespoons chopped fresh basil leaves |
1 tablespoon chopped fresh chervil or more parsley |
salt and pepper |
Directions:
1. Rinse tomatoes, core, cut in half crosswise, and gently squeeze out seeds. Drain cut side down on towels.
2. Pour 1 tablespoon oil into a 10- to 12-inch frying pan over medium-high heat. When oil is hot, set as many tomatoes as will fit in a single layer, cut side down, in pan. Cook, turning once, until lightly browned on both ends, 6 to 8 minutes total. Set tomatoes, cut side up, in a shallow 2 1/2- to 3-quart casserole. Brown any remaining tomato halves.
3. In a bowl, mix crumbs with remaining 1 tablespoon olive oil, garlic, parsley, basil, and chervil. Pat mixture evenly over tomatoes.
4. Broil tomatoes 4 inches from heat until crumbs are golden, 4 to 6 minutes. Add salt and pepper to taste. Serve hot or warm.
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