These are not elaborate, like the stuffed tomatoes in the preceding recipe, but are essentially seasoned baked tomatoes you can throw together in a hurry. The tomatoes themselves should be ripe and delicious, though ironically this treatment is a good one for green tomatoes as well.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. If you’re using the garlic, process it with the bread crumbs, the 1/4 cup parsley leaves, and some salt and pepper; if not, just finely chop the parsley leaves and stir them into the bread crumbs along with some salt and pepper.
Step 2
Use half the olive oil to grease the bottom of an ovenproof dish or pan that can just about hold the tomatoes in one layer (it’s okay for them to overlap a bit). Layer the tomatoes in there and sprinkle with salt and pepper; top with the bread crumb mixture and drizzle with the remaining olive oil.
Step 3
Bake for 20 to 30 minutes, or until the bread crumbs are lightly browned and the tomatoes softened; check once or twice and rotate the pan if necessary so the top browns evenly. Garnish with the remaining parsley and serve hot or at room temperature.
