Savoury Tomato Crumble

This is the other recipe we tried yesterday eve. This one is from the VE home comforts cookbook, and was tasty, but next time I would scoop out the tomatoes, chop up the pulp and mix it with about 80 % of the breadcrumb crumble and then put it back into the hollowed out tomato halv, then top with the remainder of the breadcrumb topping and bake it. I would make it again, but scooped!

4 large tomatoes, halved - we used 3
1/4 c olive oil, divided
1 Tbsp VE Bruschetta Herbs
VE S & P to taste
2 c fresh, soft breadcrumbs - Jody used a whole wheat bun
2 tsp VE Pesto Herb mix
2 Tbsp grated Parmesan cheese

1) Preheat oven to 400 F
2) gently toss the tomato halves with 2 Tbsp olive oil and the bruschetta herbs
3) arrange tomatoes cut side up in a shallow, oven-proof dish. Season with VE S & P, to taste
4) combine breadcrumbs, VE pesto herb mix and parmesan with remaining oil in a small mixing bowl
5) sprinkle tomatoes with breadcrumb mix. Bake for 20 mins, or until topping is golden.

Serving Tip - Serve with grilled fish or chicken breasts