Breaded Tomatoes

• 8 to 10 small to medium firm fresh tomatoes
• 1/2 cup butter, melted
• 1 cup crushed saltines
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Dash white pepper
• 1-1/2 cups milk
• 3 tablespoons grated Parmesan cheese

1. Peel and core tomatoes but leave them whole. Dip each whole tomato in melted butter. In a small bowl, combine saltine crumbs and Parmesan cheese. Roll tomatoes in crumb mixture, gently pressing crumbs onto tomato. Place tomatoes in a single layer in a greased shallow baking dish. If there are any crumbs or butter left, combine them and sprinkle over the tomatoes. Bake at 475u0b0 for 15 minutes or until tomatoes begin to brown and are heated through. Watch closely; they burn easily. Meanwhile, for cheese sauce, melt butter in a medium saucepan. Stir in flour, salt and pepper. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in Parmesan cheese. Serve over tomatoes.

tomatoes, butter, saltines, parmesan cheese, butter, flour, salt, white pepper, milk, parmesan cheese

Taken from www.tasteofhome.com/recipes/breaded-tomatoes/ (may not work)