Baked Tomatoes (or Pomodori Gratinati)
by Marsha Hudnall, RD, MS, Program Director
Green Mountain at Fox Run (Vermont)

When the bounty of the garden starts coming in faster than you know what to do with it, consider this deliciously different recipe.

2 medium/large tomatoes
1/4 cup bread crumbs
2 tablespoons chopped parsley
1 teaspoon minced garlic
1/4 teaspoon salt or seasoned salt
4 teaspoons olive oil

Heat oven to 350 degrees. Cut tomatoes in half. Scoop out seeds. Place on a lightly greased baking dish or glass pie plate. Bake tomatoes 10 minutes. Meanwhile, combine bread crumbs, chopped parsley, garlic and salt. Remove tomatoes from oven and pour off liquid. Top each tomato half with 1/4 of the bread crumb mixture. Drizzle 1 teaspoon oil of over each tomato half and return to oven and bake about 15 minutes or until tomatoes are tender. Can be served warm, but they are best if served at room temperature.

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