Author Notes
A riff on on an old recipe from French's Mustard, I got inspired and adapted the dish considerably to create this perfect, simple summer side dish. Ripe tomatoes are topped with a crunchy, savory blend of breadcrumbs, fresh parsley, cheese, and some mustard for a little kick. —Posie (Harwood) Brien
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Ingredients
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8
medium ripe tomatoes (heirloom are good, but any will work!)
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1/4 cup
olive oil, divided
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3 tablespoons
grainy mustard
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1 cup
breadcrumbs
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1/2 cup
minced fresh parsley
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1/2 cup
freshly grated Parmesan
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Salt
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Freshly ground black pepper
Directions
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Preheat the oven to 375° F.
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Slice the tops off of each tomato and remove the seeds and insides using a spoon. You don't need to fully hollow out the tomato, just make a shallow dent in the top.
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Place the tomatoes in a shallow baking dish.
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Combine the mustard and 1/8 cup of the olive oil together. Spread a thin layer of the mustard mixture evenly over the top of each tomato.
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Combine the breadcrumbs, parsley, Parmesan, and salt and pepper to taste in a small bowl. Divide the mixture evenly among all the tomatoes. Depending on the size of your tomatoes, you may need to make more filling—just stick with the same general proportions of ingredients.
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Drizzle the tops of the tomatoes with the remaining olive oil.
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Bake the tomatoes for about 20 minutes, or until the breadcrumbs are a deep golden brown and the tomatoes are soft on the edges.
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Remove from the oven, let cool slightly, then serve warm. (They are also delicious cold the next morning!)
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