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Not-So-Fried Tomatoes
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Description
This recipe is originally from my dad. He initially pan-fried tomatoes coated with saltine cracker crumbs or breadcrumbs. He eventually started baking them, topping the tomatoes with crackers/breadcrumbs, salt, pepper, garlic powder, and topping each one with a small pat of margarine. I’ve exchanged the margarine for olive oil—easier and healthier (I hope!). These tomatoes are so good with scrambled eggs!
Ingredients
- 8 Firm Red Tomatoes
- 1 cup Seasoned Breadcrumbs
- Salt And Pepper, to taste
- 2 Tablespoons Garlic Powder
- Olive Oil, To Drizzle
Preparation
Set oven to about 450°F.
Slice tomatoes about ¼ inch thick and arrange them on a baking sheet sprayed with nonstick spray. Sprinkle about ½ to 1 teaspoon of breadcrumbs on each slice. Add salt, pepper, and garlic powder to taste. Drizzle with olive oil.
Bake in hot oven for 30–45 minutes, or until tomatoes collapse and breadcrumbs are browned.
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