Baked Brandywines – Heirloom Tomato



4 large ripe Brandywine tomatoes of any variety
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/4 cup breadcrumbs
2 tablespoons freshly minced parsley
1 tablespoon sherry or sweet white wine
1 teaspoon olive oil

Preheat oven to 350 degrees.
Using a paring knife, cut a line of connected “v” shapes
(like a serrated edge) about 1/5th of the way down the tomatoes,
and pull the tops off. If necessary cut a tiny part of the bottoms
off so they don?t roll around.
Sprinkle the salt and pepper over the cut tomatoes. Combine the
breadcrumbs, parsley, wine and olive oil. Divide the mixture into
4 portions and mound on top of each tomato and lightly pack it down.
Place tomatoes on baking dish or shallow casserole dish.
Bake until skins start to crack- about 20 minutes.


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