Parmesan Tomatoes

1. 1

   Peel tomatoes; trim out cores and cut each in half crosswise. Gently squeeze out juice and seeds.

2. 2

   Blend crumbs with 3 tablespoons of oil, garlic, anchovy paste and cheese.

3. 3

   Divide crumbs among the tomato halves, mounding firmly in place.

4. 4

   Set tomato halves, with crumb sides up, in a close-fitting baking pan and pour the 2 tablespoons olive oil into pan.

5. 5

   Bake, uncovered, in a 375u00b0 oven for 15 minutes.

6. 6

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.