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3 ripe tomatoes
1/2 cup minced flat leaf parsley, tightly packed
1 tablespoon minced garlic
1/4 cup Panko* or breadcrumbs
1 tablespoon red wine vinegar
4 tablespoons melted butter
Preheat the oven to 375 degrees.
Tomatoes:  Halve the tomatoes horizontally..  Scoop out the seeds and reverse the empty halves on paper towels to drain.
Persillade: Toss together the parsley, garlic and breadcrumbs in a bowl.  Drizzle on the vinegar.  Fill the tomato halves with this mixture and set in a buttered baking dish. Spoon the butter over each filled tomato half.
Bake for 15 to 20 minutes, until the tomatoes are just tender.  Serve hot.
*Panko: Japanese bread crumbs that are lighter, crisper an absorb less oil than other crumbs.