Crumb-Topped Tomatoes

You can’t get the bread crumbs crusty on the grill, so brown them ahead of time in a skillet.The crumbs may be prepared up to a day ahead and refrigerated. These would make the perfect accompaniment to Grilled Halibut with Fresh Dill or Red-Wine and Rosemary Porterhouse.

PREP: 15 minutes GRILL: 8 to 10 minutes

MAKES: 8 side-dish servings

2 tablespoons butter or margarine

1 cup fresh bread crumbs (about 2 slices firm
white bread)

1 garlic clove, crushed with garlic press

2 tablespoons chopped fresh parsley

½ teaspoon salt

½ teaspoon coarsely ground black pepper

8 ripe large plum tomatoes

1. Prepare outdoor grill for direct grilling over medium heat.

2. In 10-inch skillet, melt butter over low heat. Add crumbs and cook, stirring, until lightly browned. Stir in garlic; cook 30 seconds. Remove from heat; stir in parsley, salt, and pepper.

3. Cut each tomato horizontally in half. Top each half with crumb mixture. Place tomatoes on hot grill rack and grill until hot but not mushy, 8 to 10 minutes.

EACH SERVING: About 40 calories, 1g protein, 3g carbohydrate, 3g total fat (2g saturated), 8mg cholesterol, 191mg sodium