Tomatoes with Crispy Bread Topping

from The Sonoma Diet

via Dick Lonergan

serves 8

8 Roma tomatoes, cored and cut in half lengthwise (about 1 1/3 pounds)

Kosher salt

freshly ground black pepper

1/2 cup whole wheat bread crumbs

1/4 cup green onions, thinly sliced

2 tablespoons fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon fresh tarragon, chopped

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

Preheat oven to 400 degrees. Sprinkle the cut sides of the tomatoes with Kosher salt and pepper. Arrange tomatoes, cut sides up, in a shallow baking pan or baking sheet.

In a small bowl, combine the bread crumbs, green onions, thyme, parsley, tarragon, olive oil and garlic. Sprinkle on top of the tomato halves. Bake, uncovered, for 15 to 20 minutes, or until the tomatoes are heated through and the bread crumbs are browned and crisp.

This is very easy for entertaining and looks good on a plate with meat and other vegetables. Be sure to use good tomatoes.