Broiled Stuffed Tomatoes Recipe
This recipe is by Pierre Franey and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.
Ingredients
- 4 small ripe plum tomatoes, about 1 pound
- Salt and freshly ground pepper to taste
- 1/2 cup fresh fine bread crumbs
- 1 tablespoon finely chopped garlic
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil
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