Deviled Tomatoes

• 4 firm tomatoes
• 2 tablespoons unsalted butter
• 1 garlic clove, crushed
• 1/2 cup fresh white breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon dry mustard
• 1 tablespoon parmesan cheese, grated
• salt
• fresh parsley sprig

1. Preheat oven to 350u0b0F/175u0b0C.
2. Grease a 9-inch square baking pan.
3. Cut 1/3 slice off top of each tomato.
4. Reserve tops for "lids".
5. Remove seeds from each tomato.
6. Melt butter in a saucepan.
7. Add garlic, breadcrumbs and chopped parsley; mix well.
8. Remove from heat.
9. Add cayenne pepper, paprika, mustard, cheese and salt; mix well.
10. Spoon mixture into tomatoes and form in neat mounds, pressing gently in shape with fingertips.
11. Put reserved "lids" on top.
12. Arrange tomatoes, cut sides up, in greased pan, and bake for 15 minutes.
13. Garnish with parsley sprigs and serve hot.

tomatoes, unsalted butter, garlic, fresh white breadcrumbs, fresh parsley, cayenne pepper, paprika, mustard, parmesan cheese, salt, parsley sprig

Taken from www.food.com/recipe/deviled-tomatoes-21291 (may not work)