Crumb Topped Tomatoes

You can’t get the bread crumbs crusty on the grill, so brown them ahead of time in a skillet. The crumbs may be prepared up to a day ahead and refrigerated. These tomatoes would be perfect as an accompaniment to Greek Style Grilled Halibut
or Red Wine and Rosemary Porterhouse
.

2 tablespoons butter or margarine

1 cup fresh bread crumbs (about 2 slices firm white bread)

1 garlic clove, crushed with garlic press

2 tablespoons chopped fresh parsley

1⁄2 teaspoon salt

1⁄2 teaspoon coarsely ground black pepper

8 large ripe plum tomatoes

• Prepare outdoor grill for direct grilling over medium heat.
• In 10-inch skillet, melt butter over low heat. Add bread crumbs and cook, stirring, until lightly browned. Stir in garlic; cook 30 seconds. Remove skillet from heat; stir in parsley, salt, and pepper.
• Cut each tomato horizontally in half. Top each tomato half with some crumb mixture. Place tomatoes on grill and cook until hot but not mushy, 8 to 10 minutes.

Makes 8 accompaniment serving

Prep: 15 minutes

Grill: 8 minutes