Garlic Crumbed Tomatoes

steak with crumbed tomato


I know we used to call these something else, but for the life of me, I can’t remember what! The first time I had one was at a fancy French restaurant. Yum!


2 Tablespoons butter

1 garlic clove, crushed

½ cup fresh breadcrumbs

¼ cup loosely packed fresh parsley or basil leaves, chopped

¼ cup Parmesan cheese

¼ teaspoon slat

1/8 teaspoon ground black pepper

2 large ripe tomatoes, cut in half crosswise, and cored


Place oven rack in upper third of own. Preheat oven to 425° F.

Line cookie sheet with foil.

In small skillet, melt butter over medium heat.

Add garlic and cook 1 minute, or until fragrant, stirring constantly.

Remove skillet from heat.

Stir in breadcrumbs, Parmesan, and parsley or basil, salt and pepper- Mix well.

Place tomato halves on cookie sheet.

Divided crumb mixture evenly on top of the 4 halves.

Roast 15 minutes, or until tomatoes are heated through and topping is golden.



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