(originally made 9/8/2008)
I ended up cutting the recipe down to 4 tomatoes, since I thought I'd be the only one eating it. I layered them in the pie plate and hit them with the pepper since I didn't have any green onions. Topped it with the crumb mixture and baked. To my surprise, even Jake ate several forkfuls! It must be the magic of the breading :) So delicious, thank you Twinkle!
* Exported from MasterCook *
Baked Breaded Tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 slices whole wheat bread -- crumbed (used store bought crumbs)
2 tablespoons grated Parmesan Cheese
1 Tablespoon Olive Oil
2 tablespoons chopped -- fresh Italian parsley (used dried)
1 tablespoon chopped -- fresh oregano or 1 1/2 teaspoons dried oregano (used dried)
12 Roma (plum) tomatoes -- quartered lengthwise
4 green (spring) onions -- thinly sliced, including green portions (omitted)
1/2 teaspoon ground pepper
1 teaspoon sugar -- (omitted)
Preheat oven to 375F or 190C. Coat glass 8-inch (20-cm) baking dish with nonstick cooking spray. In a bowl- combine crumbs, cheese, olive oil, parsley and oregano. Stir and toss vigorously to coat the crumbs evenly.
In a large nonstick frying pan over medium-high heat, combine the tomatoes, onions, pepper and sugar - saute until the tomatoes soften slightly and extrude some juice, 8-10 minutes
Spread half the tomato mixture over the bottom of the baking dish - then sprinkle half the crumb mixture - spoon the remaining tomato mixture over the crumbs, then sprinkle the remaining crumbs evenly over the top
Bake until the crumb topping is crisp and browned, about 20 minutes. Cool 5 minutes before serving
Source: Twinkle30, TOH, possibly from "The Mayo Clinic Williams-Sonoma Cookbook"