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Baked Tomato Halves

Yield 4 servings


  • 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)

How to Make It

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

  2. 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.

  3. 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.

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