Master Recipe
Baked Tomatoes
serves four
NOTE: The key
to this recipe is removing the seeds and surrounding gelatinous
material. Otherwise, the tomatoes will become soupy and the bread
crumb topping will not brown.
1/2 cup dried plain bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh oregano leaves
2 medium garlic cloves, minced
1/4 teaspoon hot red pepper flakes
3 tablespoons extra-virgin olive oil
4 medium ripe tomatoes (about 11/4 pounds), halved and seeded (see figure 17)
Salt and ground black pepper
INSTRUCTIONS:
1. Preheat oven to 400 degrees. Mix crumbs, cheese, basil, oregano, garlic, hot red pepper flakes, and 1 tablespoon oil together in small bowl. Set aside.
2. Place tomato halves, cut side up, in single layer in 13 by 9-inch baking dish. Season tomatoes with salt and pepper to taste. Spoon bread crumb mixture evenly over tomato halves. Drizzle remaining 2 tablespoons oil over bread crumbs.
3. Bake until tomatoes are cooked through and bread crumbs are crisp and golden brown, 25 to 30 minutes. Remove dish from oven and let cool for 5 to 10 minutes. Serve warm.
VARIATION:
Baked Tomatoes with Olives and Balsamic Vinegar
Follow Master Recipe, adding 8 pitted and chopped black olives to bread crumb mixture. Just before serving, drizzle tomatoes with 11/2 tablespoons balsamic vinegar.