Roasted Tomatoes
from Parade Magazine
1 large slice peasant bread, lightly toasted and torn into large pieces
1 large clove garlic, coarsely chopped
4 Tbls flat-leaf parsley, chopped
1/4 tsp dried thyme
salt and pepper, to taste
8 medium-sized ripe tomatoes, halved crosswise and seeded
4 Tbls olive oil
(I'd sprinkle with freshly grated Parmesan cheese)
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; drizzle with remaining oil. (Mod ad-sprinkle with Parmesan cheese) Bake in 350 oven for 20 minutes.
Before serving, broil tomatoes until just golden brown, about 30 seconds. Sprinkle with remaining parsley and serve.
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