Buttery Crunch-Topped Tomatoes

• 2 tablespoons butter or 2 tablespoons margarine, melted
• 13 cup coarsely crushed buttery cracker (Ritz)
• 12 cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley
• 2 tablespoons butter or 2 tablespoons margarine
• 12 teaspoon caraway seed
• 14 teaspoon salt
• 1 pinch pepper
• 12 of an onion, chopped
• 2 large ripe tomatoes, each cut into 10 wedges

1. Stir together melted butter, crushed crackers, cheese and parsley; set aside.
2. In a skillet melt 2 tbsp butter.
3. Stir in caraway seeds, salt, pepper and onion.
4. Add tomatoes.
5. Cover; cook over med.
6. heat, stirring occationally, until tomatoes are heated through ( 2-3 min.
7. ).
8. Sprinkle with cheese mixture.
9. Cover; let stand 1 minute.
10. Serve immediately.

butter, buttery cracker, cheddar cheese, parsley, butter, caraway seed, salt, pepper, onion, tomatoes

Taken from www.food.com/recipe/buttery-crunch-topped-tomatoes-395574 (may not work)