Recipe for Crumbed Tomatoes

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Yield:

Ingredients:

Amount	Ingredient
2 med	onions
50 gm	butter
2 x	400g cans tomatoes
175 gm	breadcrumbs
1 tsp	parsley chopped
	finely grated rind of 1/2 a lemon
1 x	salt and pepper
	Peel and finely slice the onions.
	Melt 25g butter in a pan and stir in the onions.
	Cook slowly until golden brown.

Instructions:

Instructions: Halve or quarter the tomatoes and pour over the onions with the tomato juice.

Mix the breadcrumbs with the parsley lemon rind salt and pepper and scatter over the tomatoes.

Dot with shavings of the remaining 25g butter.

Bake in the roasting ovenwith the shelf on the floor of the ovenfor 30 minutes until bubbling hot and crisp on top.

This is a good winter vegetable standby to serve with chops instead of a sauce.

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