Ingredients
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1 1/2
-
3/4
-
2
-
1/4
-
3/4
-
6
-
-
2 - 3
-
-
-
-
-
-
-
Directions
Neapolitan Baked Tomatoes With Basil & Parmesan, From A Taste of Italy (1996) by The American Cooking Guild: Late-summer tomatoes are intensely sweet and taste great Serve the baked tomatoes as a side dish or chop into coarse pieces and toss with 1/2 pound of cooked thin spaghetti Season with salt, pepper, and extra grated cheese , Yum! Great simple recipe for this cooking novice! Made two baked tomatoes with intention on eating half of one, and using the other 1 and a half with pasta – gobbled them all up as a nice summer meal! Thank you!, Loved it, loved it Made it with some perfect mid-September tomatoes, raw sheep’s milk Parmigiano-Reggiano cheese, vinegar-marinated white anchoves, and the thin spaghetti, plus a drizzle of extra-virgin olive oil so the pasta wouldn’t stick The fresh herbs are a must (I did 2 parts basil and 1 part each parsley and marjoram) DH rated it excellent and had thirds The breadcrumb mixture that falls off the tomatoes while baking should be scattered over the pasta for a nice crunch
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Put Tomatoes in an Oiled Baking Dish, Cut Sides Up. |
|
3
Done
|
Combine Remaining Ingredients and Sprinkle Each Tomato With an Equal Portion. |
|
4
Done
|
Bake 30 Minutes or Until Crusty. Tomatoes Will Be Soft Yet Hold a Shape. |
