Kathe’s Baked Plum Tomatoes with Olive Oil and Bread Crumbs

Name: Kathe’s Baked Plum Tomatoes with Olive Oil and Bread Crumbs
Yield: serves 4 as a side dish
Ingredients: 4 tablespoons olive oil; 12 very ripe plum tomatoes, cut in half lengthwise and seeded; Kosher salt and freshly ground black pepper; 3/4 cup fine, very lightly toasted bread crumbs (recipe follows); Cup finely grated Parmesan or other hard, flavorful aged cheese such as Vella Dry Jack; Cup finely chopped fresh herbs such as parsley, tarragon, basil, chives, and/or mint; 1 small garlic clove, mashed to a paste; 1 small shallot, finely chopped; 1 small loaf of country bread; (makes about 2 cups)

December 9, 2011

My mom makes these delicious baked tomatoes as an entrée in a vegetable-plate dinner or as a side dish for grilled meat. Make a double batch of the seasoned crumbs, if you’d like; they freeze very well and can be used with equally good results on many summer vegetables.

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