Deviled Tomatoes

Name: Deviled Tomatoes
Yield: 4
Cuisine: Fusion
Ingredients: tomatoes; butter; garlic cloves; bread crumbs; parsley leaves; cayenne pepper; paprika; dry mustard; parmesan, parmigiano-reggiano cheese, grated; salt; parsley sprigs

Submitted by Penfold

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

EACH TOMATOES
firm

TABLESPOONS BUTTER

SMALL GARLIC CLOVES
crushed *

CUP BREAD CRUMBS
fresh white

TABLESPOON PARSLEY LEAVES
fresh, chopped

TEASPOON CAYENNE PEPPER

TEASPOON PAPRIKA

TEASPOON DRY MUSTARD

TABLESPOON PARMESAN CHEESE
grated

X SALT
to taste *

X PARSLEY SPRIGS
fresh *

Directions

Preheat oven to 350’F. (175’C.).

Grease a 9” square baking pan.

Cut ⅓ slice off top of each tomato.

Reserve tops for ‘lids'.

Remove seeds from each tomato.

Melt butter in a saucepan.

Add garlic, bread crumbs and chopped parsley; mix well.

Remove from heat.

Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved ‘lids’ on top. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve hot.