Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Baked Greek Tomatoes




Source of Recipe


Health newsletter


List of Ingredients




2 large, ripe tomoatoes, halved
1 slice whole wheat bread, crust removed
2 tbsp grated Parmesan cheese
1 garlic clove, finely minced
1 tsp olive oil
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
salt and pepper to taste

Recipe



Preheat to 350.
Gently squeeze tomatoes to remove seeds (or use spoon)
In blender or food processor, make crumbs of bread.
In small bowl, combine bread crumbs, cheese, garlic, oil, oregano, basil, thyme, salt and pepper.
Spoon mixture onto each tomato half.
Place tomatoes in casserole dish.
Bake, uncovered, 25 to 30 minutes or until soft but not mushy and topping is golden brown