A healthy appetizer of grape tomatoes, baked and topped with herbs and breadcrumbs
[cooked-sharing]
Wash and slice tomatoes in half, lengthwise. Scoop out pulp and seeds
Strain the pulp in small colander or sieve
Finely chop garlic, chili pepper, and basil.
Add the chopped mixture to the tomato juice you strained.
Add olive oil and balsamic vinegar. Mix well
Add breadcrumbs. Mix again
Prepare a cookie sheet lined with parchment paper, lightly coat with olive oil on it
Stuff tomato halves with the herb dressing
Bake at 260 F (180 C) for 35 minutes
Ingredients
Directions
Wash and slice tomatoes in half, lengthwise. Scoop out pulp and seeds
Strain the pulp in small colander or sieve
Finely chop garlic, chili pepper, and basil.
Add the chopped mixture to the tomato juice you strained.
Add olive oil and balsamic vinegar. Mix well
Add breadcrumbs. Mix again
Prepare a cookie sheet lined with parchment paper, lightly coat with olive oil on it
Stuff tomato halves with the herb dressing
Bake at 260 F (180 C) for 35 minutes