Both are a favorite with my girls.
Ingredients:
2 large tomatoes
4 tablespoons butter
� cup finely chopped onion
1 teaspoon prepared mustard
� teaspoon Worcestershire sauce
� cup bread crumbs
2 teaspoons chopped parsley
Instructions:
1. Preheat oven to 350. Wash tomatoes, remove stems. Cut in half crosswise. Place, cut sides up, in shallow baking pan.
2. In 2 tablespoons hot butter in skillet saute the onion until tender. Stir in mustard and Worcestershire. Spread on tomatoes.
3. Melt remaining butter in skillet. Add bread crumbs and parsley; sprinkle over tomatoes.
4. Bake, uncovered, 20 minutes or until heated through and crumbs are golden brown.
Tomatoes Provencale
Ingredients:
4 large tomatoes
3 tablespoons olive oil
� teaspoons salt
pepper
1 medium clove garlic, crushed
1 tablespoon chopped parsley
2 tablespoons coarse white bread crumbs
Instructions:
1. Halve tomatoes crosswise, and remove seeds.
2. In hot oil in skillet, saute tomatoes, cut side down�about 3 minutes.
Turn, sprinkle with salt and dash pepper, and saute 3 minutes.
3. Add garlic to skillet, and saute 2 minutes longer, or just until tomatoes are tender.
Transfer tomatoes to heated serving dish; sprinkle with parsley.
4. Add bread crumbs to skillet, and cook over high heat until golden.
Drain on paper towels; sprinkle bread crumbs over tomatoes. Makes 8 servings.
