Italian Hill Potatoes
INGREDIENTS:
4 lg Tomatoes
1 ts Salt
1/4 c Sliced green onions
1 Clove garlic, minced
1/4 c Olive or vegetable oil
1 1/2 c Fresh bread crumbs (3
-slices)
1/4 c Grated Parmesan cheese
1/2 ts Pepper
1/2 ts Italian seasoning
1 ts Grated lemon rind
4 lg Tomatoes
1 ts Salt
1/4 c Sliced green onions
1 Clove garlic, minced
1/4 c Olive or vegetable oil
1 1/2 c Fresh bread crumbs (3
-slices)
1/4 c Grated Parmesan cheese
1/2 ts Pepper
1/2 ts Italian seasoning
1 ts Grated lemon rind
1. Core tomatoes; cut in half crosswise. Place cut side up in shallow baking dish just large enough to hold them snugly; sprinkle with 1/2 teaspoon salt.
2. Saute green onion and garlic in olive oil in medium skillet until soft, about 3 minutes; remove from heat. Add bread crumbs, cheese, remaining salt, pepper, Italian seasoning and lemon rind; toss lightly with fork. Top each tomato with about 2 tablespoons of the crumb mixture.
3. Bake in a moderate oven (350 degrees) for 25 minutes, or until tomatoes are soft, but do not fall apart, and crumb mixture is lightly browned.
2. Saute green onion and garlic in olive oil in medium skillet until soft, about 3 minutes; remove from heat. Add bread crumbs, cheese, remaining salt, pepper, Italian seasoning and lemon rind; toss lightly with fork. Top each tomato with about 2 tablespoons of the crumb mixture.
3. Bake in a moderate oven (350 degrees) for 25 minutes, or until tomatoes are soft, but do not fall apart, and crumb mixture is lightly browned.