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  • Writer's pictureTommy Centola

Accordion-Style Creole Tomatoes au Gratin

If this were a potato it would be referred to as Hasselback. The slicing of the tomato allows it to cook more inside.


6 medium-sized Creole tomatoes, washed and cored

2 tablespoons butter, melted

1 cup seasoned breadcrumbs

1/4 cup grated Parmesan cheese, plus 6 teaspoons for topping

Creole seasoning and freshly ground black pepper.


Preheat oven to 350℉.


Working from top to bottom, cut each tomato into fans, stoping half and Ince short of full cuts, so tam toes can remain intact. Set aside.

In. a mixing bowl, combine butter, breadcrumbs, one-quarter cup Parmesan cheese, Creole seasoning, and pepper. Stir to combine. Carefully stuff mixture between tomato sections. If necessary, use toothpicks to hold tomatoes together. Place tomatoes close together un a greased baking dish. Distribute remaining Parmesan evenly on to of tomatoes.

Bake until tomatoes soften and tops are brown and bubbly, about 25 minutes.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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