Baked Tomatoes with Herb Crumb Topping from Lighter, Quicker, Better: Cooking for the Way We Eat Tod
Don’t peel the tomatoes here. The skins help the tomatoes keep their shape during baking.
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Ingredients
- ⅔ cup coarse dry bread crumbs, made from day-old Italian bread
- 4 basil leaves, torn into small pieces
- Salt
- Freshly ground black pepper
- 1 teaspoon thyme leaves, stripped from stem
- 1 tablespoon minced oregano leaves
- 2 large ripe tomatoes, cored and halved crosswise
- 1 garlic clove, bruised with the side of a knife
- Extra virgin olive oil
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