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Recipe: Tomato Slices Provencal

Side Dishes - Assorted
TOMATO SLICES PROVENCAL
Source: Passover Seders Made Simple by Zell Shulman

Everyone seems to love these tomatoes. They can be baked in the morning, then refrigerated and finished just before serving. The recipe can easily doubled. For a dairy meal you can add 1/4 cup grated Parmesan cheese to the crumb mixture.

2 firm, ripe tomatoes (about 3 inches in diameter)
Salt and freshly ground black pepper to taste
1 cup finely ground soup nuts (mandlen)
3 tablespoons oil
1 clove garlic, minced
4 thin slices red onion
1 tablespoon chopped fresh basil

Preheat the oven to 350 degrees F.

Slice the stem and a small piece from the other side of the tomatoes and discard. Cut the tomatoes into 1-inch slices. You should get at least 2 thick slices from each tomato. Place the slices in a medium baking dish. Season with salt and pepper.

In a small bowl, combine the soup nut crumbs, oil, and garlic. Spread evenly onto each tomato slice. Top with a slice of onion.

Sprinkle evenly with the basil. Bake, uncovered, for 15 minutes, or microwave on high, covered loosely, until heated through, 2 to 3 minutes. Remove the cover after a minute.

Makes 4 servings

MsgID: 215334
Shared by: Betsy at Recipelink.com
Board: Holiday Cooking and Baking at Recipelink.com
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