Buttered Crumb Topped Tomatoes
6 medium-ripe tomatoes, cored and halved
Salt and pepper
1/4 cup brown sugar
3/4 cup unseasoned fine dry bread crumbs
4 tablespoons unsalted butter, melted
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Preheat oven to 375 degrees. Butter a large, shallow casserole. Using finger, nudge the seeds out of the tomato halves and discard. Arrange the tomatoes in the casserole, cup side up; season with salt and pepper to taste; sprinlkle brown sugar evenly over top of tomatoes. Put the bread crumbs in a bowl and stir in the melted butter. Rub crumbs and butter together with your fingers to combine. Then mix in the Parmesan cheese and basil. Pat the crumbs over the tomatoes. Bake for 25 to 30 minutes until the tomatoes are quite soft and the crumbs are golden brown. Transfer the casserole to a rack and cool for at least 5 minutes before serving
6 medium-ripe tomatoes, cored and halved
Salt and pepper
1/4 cup brown sugar
3/4 cup unseasoned fine dry bread crumbs
4 tablespoons unsalted butter, melted
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Preheat oven to 375 degrees. Butter a large, shallow casserole. Using finger, nudge the seeds out of the tomato halves and discard. Arrange the tomatoes in the casserole, cup side up; season with salt and pepper to taste; sprinlkle brown sugar evenly over top of tomatoes. Put the bread crumbs in a bowl and stir in the melted butter. Rub crumbs and butter together with your fingers to combine. Then mix in the Parmesan cheese and basil. Pat the crumbs over the tomatoes. Bake for 25 to 30 minutes until the tomatoes are quite soft and the crumbs are golden brown. Transfer the casserole to a rack and cool for at least 5 minutes before serving