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Marinated-Baked Tomatoes


  • 4 large, juice ripe tomatoes
  • Italian Salad Dressing
  • 1 jar (6 ounces) marinated artichoke hearts
  • Basil (to taste)
  • Ad
  • Bread or cracker crumbs
  • Parmesan cheese
  • Butter


Peel and slice tomatoes in half, early in the morning. Pour some Italian dressing over tomato halves in a pyrex dish . Refrigerate. About 1 hour before serving, slice artichoke hearts and place on tomato halves. Sprinkle with basil, crumbs and cheese. Place a dab of butter on top of each tomato half. Bake at 350 degrees F for 20 minutes. Serves 8

By Connie from Oden, Arkansas


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March 30, 20070 found this helpful

Sounds really good, going to give it a try. Thanks.

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