Tomate aux herbes

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.


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, .

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