Yield: 6 Servings
|\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|
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, .