Seared Stuffed Tomatoes
Veg-EZ Video e-Cookbook • 3m 30s
6 medium-sized fresh tomatoes, stems removed and sliced in half
1/2 c. fresh breadcrumbs
1-2 t. olive oil
2 scallions, minced
1 T. fresh thyme, minced
1 T fresh basil, minced
1/2 t. fresh oregano or marjoram, minced
1 clove garlic, minced
1/2 t. salt
1/4 t. pepper
Preheat the oven to 375 degrees or set broiler to high.
Put the fresh breadcrumbs, 1 teaspoon of the olive oil, scallions, fresh herbs, and garlic in a bowl. Blend well.
Heat a seasoned or non-stick skillet over medium-high heat, add the remaining teaspoon of olive oil and sear the tomatoes, cut side down, until they’re a nice golden brown. Carefully remove the tomatoes from the pan and place seared side up in a baking dish.
Top the seared tomatoes with the bread crumb topping and bake or broil until the crumbed tops are nicely toasted. In the oven, this usually takes about 10 minutes. If broiling (with rack on middle setting) keep your eye on them to avoid burning – it should take only 2-3 minutes.
Serve on top of a green salad or solo with toasted rustic bread.
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