BAKED TOMATOES PERSILLADE

Ingredients:

3 ripe tomatoes

1/2 cup minced flat leaf parsley, tightly packed

1 tablespoon minced garlic

1/4 cup Panko* or breadcrumbs

1 tablespoon red wine vinegar

4 tablespoons melted butter

Directions:

Preheat the oven to 375 degrees.

Tomatoes:  Halve the tomatoes horizontally..  Scoop out the seeds and reverse the empty halves on paper towels to drain.

Persillade: Toss together the parsley, garlic and breadcrumbs in a bowl.  Drizzle on the vinegar.  Fill the tomato halves with this mixture and set in a buttered baking dish. Spoon the butter over each filled tomato half.

Bake for 15 to 20 minutes, until the tomatoes are just tender.  Serve hot.

*Panko: Japanese bread crumbs that are lighter, crisper an absorb less oil than other crumbs.