Baked Tomato Halves

Oxmoor House
4 servings


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2 large tomatoes
1/4 cup fine, dry breadcrumbs
1 1/2 tablespoons butter or margarine, melted
1/2 teaspoon garlic powder
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon seasoned salt
Chopped fresh parsley (optional)


Remove cores from tomatoes; cut each tomato in half crosswise. Arrange tomatoes in a shallow 1-quart baking dish.

Combine breadcrumbs, butter, and seasonings in a small mixing bowl; mix well. Spread 1 tablespoon of breadcrumb mixture over cut surface of each tomato. Cover with plastic wrap; refrigerate overnight.

Remove plastic wrap, and let tomatoes stand at room temperature 10 minutes. Bake, uncovered, at 350° for 25 minutes or until topping is golden brown. Garnish each tomato half with chopped parsley, if desired, before serving. Serve warm.

Created date

February 2010