- 4 large, juice ripe tomatoes
- Italian Salad Dressing
- 1 jar (6 ounces) marinated artichoke hearts
- Basil (to taste)
- Bread or cracker crumbs
- Parmesan cheese
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
March 30, 20070 found this helpful
Sounds really good, going to give it a try. Thanks.
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