St. Paul's Broiled Tomatoes


8 firm, ripe tomatoes
1/2 cup fine fresh OR dried bread crumbs
1/4 cup light brown sugar
1/2 cup margarine, softened
1/2 teaspoon EACH: dried parsley, black pepper
1/4 teaspoon EACH: dried dill, salt

Preheat oven to 350°. Wash and stem tomatoes;
halve horizontally and arrange skin-side down
in a single layer in a greased baking pan.

In a food processor or small bowl,
mix crumbs, sugar, margarine, parsley, pepper, dill and salt.
Sprinkle over tomatoes.
Bake in preheated oven until bubbly, 15 to 20 minutes;
then, just before serving, run under broiler for 1 minute. Makes 16 servings.

Lenten lunches at St. Paul's is a Richmond tradition.
The cheese souffle and broiled tomato were my favorites.