Parmesan Baked Tomatoes
2 (14 1/2 oz.) cans whole tomatoes, drained and quartered
4 Tbsp. seasoned bread crumbs
1/2 tsp. Italian seasoning
1/2 tsp. garlic salt
4 Tbsp. Parmesan cheese
2 Tbsp. margarine
Place tomatoes in a greased 1 quart baking dish. Combine bread crumbs, Italian seasoning and garlic salt. Sprinkle over tomatoes. Top with cheese and dot with margarine. Bake uncovered at 325° for 15-20 minutes (until lightly browned). Makes 4-6 servings.
This recipe works great with fresh tomatoes too. Scoop our some of the seeds and fill the ‘pockets’ with your breadcrumb and parmesan mix. I’d love to know what brand those jars are in the photo.
Angie, I don’t know what brand they are but maybe one of our readers does.
Those are Weck canning jars. They are from Europe. You can get them here at their website: http://www.weckcanning.com
Wow, thanks! I never knew that!