Ingredients (use vegan versions):
- 4 large tomatoes, cored, each cut into 3 thick slices
- 4 large leaves fresh bazil
- 1 stem fresh Italian parsely
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1 clove garlic
- 1 cup coarse vegan bread crumbs made from 4 slices day-old Italian bread
- salt
- freshly ground pepper
Directions:
Lightly brush some olive oil on a large jelly roll pan or other baking
pan. Arrange tomato slices, cut side up, in single layer.
Finely chop together all the leaf herbs and garlic. Combine vegan bread
crumbs and half of the herb and garlic mixture in a bowl. (It calls
for 1 tablespoon of olive oil, too, but you know...). And salt and
pepper to taste and toss to blend. Sprinkle tops of tomatoes with
crumb mixture, distributing evenly. Bake at 375 degrees until crumbs
are lightly browned, about 25 minutes.
Transfer tomatoes to large platter. Sprinkle with remaining herb and
garlic mixture (and drizzle with more olive oil, no thanks). Serve
warm or at room temperature.
From Marie Simmon's article in today's _L.A. Times_.
Serves:
|
