Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Tomatoes |
| \N \N | Salt and fresh ground pepper |
| 2 teaspoons | Minced fresh rosemary |
| 2 teaspoons | Minced fresh thyme |
| 2 teaspoons | Minced fresh basil |
| 2 tablespoons | Melted butter |
| 2 tablespoons | Butter |
Slice the tomatoes in half horizontally and cut out the stem core. Sprinkle each tomato half with salt, pepper, and herbs. Drizzle with melted butter.
Melt the remaining 2 tbs. butter in a medium skillet with a heat-proof handle. Place the seasoned tomato halves in the skillet and bake in a hot (400 F) oven for 6 to 7 minutes.
PHILIPPE'S
SALT LAKE CITY, COPPERBOTTOM INN FENDANT, GRAND VIN DU VALAIS, 82 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .