TAMMY ALGOOD / TENNESSEE DEPARTMENT OF AGRICULTURE
Yield: 4 servings
2 large tomatoes, cut in half
4 tablespoons unsalted butter, divided
4 green onions, chopped
3 tablespoons dry seasoned breadcrumbs
1 1/2 tablespoons grated Parmesan cheese
1/4 cup shredded Monterey Jack or Swiss cheese
Preheat the broiler on high.
Place the tomatoes with the cut side up on an ungreased broiler rack,
and dot evenly with 2 tablespoons of butter.
Broil 6 inches from the heat source for 4 minutes.
Meanwhile, combine the remaining butter and onions in a
glass bowl and microwave on high power uncovered for 2 minutes. Stir in the breadcrumbs and Parmesan. Soon on top of the tomatoes and sprinkle with
the Monterey Jack cheese. Broil 1 minute longer and serve hot with grilled fish
Leftovers should be chopped and stored in the refrigerator. Use within 3 days as a pasta or salad topping.