Baked Honey Tomatoes
Yield
8 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | med |
tomatoes
|
*
|
| ½ | cup |
bread crumbs
fresh, coarse |
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
black pepper
|
|
| 1 | teaspoon |
tarragon leaves
|
|
| 4 | teaspoons |
honey
|
|
| 4 | teaspoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | med |
tomatoes
|
*
|
| 118 | ml |
bread crumbs
fresh, coarse |
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
|
|
| 5 | ml |
tarragon leaves
|
|
| 2E+1 | ml |
honey
|
|
| 2E+1 | ml |
butter
|
|
Directions
Preheat oven to 350℉ (180℃). Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish . Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter.
Bake uncovered for 30 minutes, until tomato skins begin to wrinkle.
Place under broiler for another 5 minutes or until crumbs begin to brown.
Serve hot or at room temperature.
