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Honey Baked Tomatoes



  • 1-1/3 cups fresh breadcrumbs
  • 1/3 cup olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 5 Tablespoons Honey Barn honey
  • Pinch of ground nutmeg
  • 5 or 6 ripe heirloom tomatoes
  • Fresh parsley leaves for garnish


Preheat oven to 350°. Sprinkle breadcrumbs on a baking dish and toss with the olive oil. Sprinkle with salt and pepper. Bake, stirring often, until golden brown and crunchy, about 20 minutes. Warm the honey over low heat in a small saucepan and add nutmeg. Cut tops off the tomatoes and set them in a square cake pan. Drizzle 1/2 the honey mixture over tomatoes and gently mound breadcrumbs on each one. Bake 15 to 20 minutes, basting frequently with honey mixture. Garnish with parsley. Serves 5-6.

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