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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Fat grams per serving: Approx. Cook Time: :35
Preheat oven to 350F. Slice off stem ends of tomatoes and
carefully scrape out seeds. Place open side up in buttered baking
dish. Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over
tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb
mixture and dot with butter. Bake uncovered for 30 minutes, till
tomato skins begin to wrinkle. Place under broiler for another 5
minutes or till crumbs begin to brown. Serve hot or at room
temperature. for Lee Bailey's Southern Cooking
| Ingredients:
8 Tomoatoes; medium
1/2 Cup(s) Bread crumbs; fresh, coarse
2 Teaspoon(s) Pepper
1 Teaspoon(s) Tarragon; dried
4 Teaspoon(s) Cream style canned corn |
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