Baked Breaded Tomatoes~~ summer's last hurrah!

(originally made 9/8/2008)
Finally!  Tomatoes from the farm!   Definitely worth the wait, they are fantastic this year.   I copies this recipe from Twink at the beginning of the summer, and have been patiently waiting  :)    I did take a lot of liberty with it, due to not reading the directions thoroughly, but the end result was yummy.

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"


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