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**coronabarb** · March 1, 2006

From Parade Magazine

Roasted Tomatoes

1 large slice peasant bread (3/4" thick), lightly toasted, torn into large pieces
1 large clove of garlic, coarsely chopped
4 Tbls flat leaf parsley, chopped, divided
1/4 tsp dried thyme
salt and pepper, to taste
8 medium size ripe tomatoes, halved crosswise and seeded
4 Tbls EVOO (extra virgin olive oil)

Place bread in food processor with garlic and 3 Tbls parsley. Pulse machine on and off to achieve coarse crumbs. Remove to a bowl; season with thyme, salt and pepper.

Scoop out tomato pulp and chop; combine with crumbs and 2 Tbls oil. Spoon mixture into tomato halves. Place on baking sheet and drizzle with remaining oil. Bake in 350 oven for 20 minutes.

Before serving, broil tomatoes until just golden brown, about 30 seconds. Sprinkle with remaining parsley. Serve immediately.

March 1, 2006	#9
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	From Parade Magazine Roasted Tomatoes 1 large slice peasant bread (3/4" thick), lightly toasted, torn into large pieces 1 large clove of garlic, coarsely chopped 4 Tbls flat leaf parsley, chopped, divided 1/4 tsp dried thyme salt and pepper, to taste 8 medium size ripe tomatoes, halved crosswise and seeded 4 Tbls EVOO (extra virgin olive oil) Place bread in food processor with garlic and 3 Tbls parsley. Pulse machine on and off to achieve coarse crumbs. Remove to a bowl; season with thyme, salt and pepper. Scoop out tomato pulp and chop; combine with crumbs and 2 Tbls oil. Spoon mixture into tomato halves. Place on baking sheet and drizzle with remaining oil. Bake in 350 oven for 20 minutes. Before serving, broil tomatoes until just golden brown, about 30 seconds. Sprinkle with remaining parsley. Serve immediately.