Not Your Average Foodie: Baked Plum Tomatoes + Giveaway Winner.

The greatest week of the year.

Do you know why this is the greatest week of the year? There are a few reasons. In the post grad world this is a three day week. Yep that's right, two days off. What could be better then that? The answer is simple, getting paid for it. I'm not sure who decided this was a good idea but I'm in love with that person. I believe it only takes a slight lead for the best week over the runner up, Christmas, because Thanksgiving is at the end of the week, giving us 4 glorious days off. One of those days being a Friday which makes people instantly happy. This is also the last week that you have to look at these crappy Iphone photos, such as the ones below. Don't judge, it will be changing soon. I also really love stuffing, therefore it should gloriously receive its own spot on the list. Ok, I'm done rambling. Make this recipe.

Ps. Giveaway winner at bottom of post!

These photos are so horrible, I'm counting down the days until I get a new camera!!

Baked Plum Tomatoes
What you need:
- 4 Plum tomatoes
- 1/4 cup finely grated Parmesan cheese
- 2 Tablespoons
- 1/2 teaspoons plain bread crumbs
- 1/2 teaspoon mixed dried herbs, such as thyme, marjoram, oregano, and basil
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper

Preheat oven to 425 degrees. Halve 4 plum tomatoes lengthwise; slice off a sliver from the skin side so that the halves lie flat in baking dish. In a small bowl, toss together the Parmesan cheese, breadcrumbs, herbs, olive oil, salt and pepper. Mound mixture on top of each tomato half. Add an additional drop of olive oil on top of each half. Bake until tomatoes are soft and topping is crisp and browned, about 20 minutes.

*** I used grated Parmesan cheese that I had in the fridge but if I were to make this again I would use fresh so it would melt easier***
Lightly adapted from Martha Stewart