crusty broiled tomatoes

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it is tomato season and my few tomato plants have been yielding tomatoes for me every day.  i found this recipe for crusty broiled tomatoes that are super tasty, and can be served hot as a side dish for your summer meals.  if you haven’t made broiled tomatoes recently, try this recipe.  the crumb mixture is very good. it is from an old catholic school cookbook.

use about eight or nine garden tomatoes.  slice each in half and place on a baking sheet.  i covered the sheet with foil for an easy clean-up.  spread about 2-3 tablespoons Dijon mustard total on all of the top sides of the tomatoes.

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next, mix together about 3/4 cup panko bread crumbs in a bowl, along with 1/2 cup shredded Parmesan cheese, dried or fresh thyme, salt, ground pepper, and either red pepper or ground mixed peppercorns all to taste.  then add 1/4 cup plus 2 tablespoons melted margarine.  mix together well.

spoon this mixture over the tomatoes.  place the tomatoes under the broiler and broil for about 4 to 6 minutes until lightly browned.  serve hot.

i rotated my tomatoes while under the broiler to make certain they were all browned evenly. i was able to save and re-heat the leftovers for another meal, and the tomatoes held up very nicely a second time.

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