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.
4 medium, (4 ounces each), halved lengthwise
Dried plain breadcrumbs
Grated Parmesan cheese
1 Tbsp, fresh, finely chopped
- Preheat the oven to 400°F.
- Cut a small slice off the bottom of each tomato half.
- Stir together all the remaining ingredients in a small bowl. Mound the mixture evenly on the cut sides of the tomatoes.
- 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.