Caramelized tomatoes


6 medium firm tomatoes
3 slices egg bread
3 tbsp unsalted butter, melted
4 tbsp brown sugar

How to prepare

Cut a thin slice from the top of each tomato. Scoop out most but not all of the pulp. Set pulp aside. Sprinkle tomato cavities with salt. Toast the bread slightly to keep it firm and give it color; cut into small cubes. Spoon butter over cubes of toast and sprinkle with brown sugar. Add 1/2 of the pulp you set aside to toast cubes quickly and fill tomatoes with mixture. Place in greased baking pan and bake uncovered at 350

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