Tomate aux herbes

6 Servings

Ingredients

Quantity Ingredient
3 mediums Tomatoes
Salt and fresh ground pepper
2 teaspoons Minced fresh rosemary
2 teaspoons Minced fresh thyme
2 teaspoons Minced fresh basil
2 tablespoons Melted butter
2 tablespoons Butter

Directions

Slice the tomatoes in half horizontally and cut out the stem core. Sprinkle each tomato half with salt, pepper, and herbs. Drizzle with melted butter.

Melt the remaining 2 tbs. butter in a medium skillet with a heat-proof handle. Place the seasoned tomato halves in the skillet and bake in a hot (400 F) oven for 6 to 7 minutes.

PHILIPPE'S

SALT LAKE CITY, COPPERBOTTOM INN FENDANT, GRAND VIN DU VALAIS, 82 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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