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Devilish tomatoes

1
Points® value
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
What the devil is in a name? Deviled Eggs. Deviled Ham. Devilish tomatoes. The word first appeared in an 18th-century cookbook to refer to making foods spicy by incorporating mustard and pepper. So the riddle is solved! Here zesty mustard and spicy pepper join herbs and Parmesan in a breadcrumb topping for juicy tomatoes. All the flavors meld while the tomatoes bake in this comforting side dish.

Ingredients

Plum tomato

4 medium, (4 ounces each), halved lengthwise

Dried plain breadcrumbs

¼ cup(s)

Grated Parmesan cheese

2 Tbsp

Fresh parsley

1 Tbsp, fresh, finely chopped

Dry mustard

1 tsp

Table salt

¼ tsp

Cayenne pepper

⅛ tsp

Instructions

  1. Preheat the oven to 400°F.
  2. Cut a small slice off the bottom of each tomato half.
  3. Stir together all the remaining ingredients in a small bowl. Mound the mixture evenly on the cut sides of the tomatoes.
  4. Place the tomatoes in heavy medium ovenproof skillet or baking dish. Bake until the tomatoes are softened and the topping is browned, about 25 minutes. Serve hot. Yields 2 tomato halves per serving.

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