4 large tomatoes
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1/2 teaspoon  salt
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1/8 teaspoon pepper,
plus additional for top
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1 tablespoon
olive oil
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1 large garlic clove, minced
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1 1/2 teaspoons Dijon
Mustard
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2 cups 
fresh breadcrumbs
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2
teaspoon chopped parsley
|
|
Cut tomatoes in half crosswise and squeeze out most of the seeds.
Sprinkle with salt and pepper.
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Heat oil in small skillet and cook garlic over medium heat for
about 1 minute.
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Remove the skillet from the heat and whisk in the mustard. Scrape
mixture into a bowl.
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Add breadcrumbs to garlic-mustard mixture and mix well.
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Divide the mixture among the tomatoes and sprinkle the tops with
parsley and pepper.
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Plan on a pan that has been greased with nonstick spray
|
Broil for 2-3 minutes about 5 inches from the heat.
|
|
