Preparation:
To make topping, in a medium bowl, stir together stuffing mix, pecans, basil and parsley. Add olive oil and toss to coat. (Topping may be refrigerated up to 2 days.) To bake, preheat oven to 425 degrees. Cut tomatoes in half lengthwise and cut out cores. Cut a small slice from the bottom so they stand straight. Place on baking sheet. Sprinkle with salt and pepper. Spoon 1 generous tablespoon topping over each half. Bake for 4 to 5 minutes or until crumbs are golden.
Prep Time: 10 minutes Cook Time: 5 minutes Makes: 8 servings Here's a tasty side dish that adds color to the plate. Embellish cornbread stuffing mix with pecans, basil and cumin, pile it onto tomato halves and bake. They are simple to prepare and partner well with any meat or fis |
