Herbed Baked Tomatoes


Herbed Baked Tomatoes
Savory red tomatoes, topped with fresh herbs and a crispy cereal topping, perfectly complement roast beef or oven roasted turkey.


  • 4 medium tomatoes (about 3 inches in diameter)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon coarse ground pepper
  • 2 teaspoons butter or margarine, melted
  • 1 cup Kellogg's Corn Flakes® cereal
  • 3 tablespoons finely shredded Parmesan cheese


1. Remove stems and cores from tomatoes. Crosswise cut tomatoes in half. Place, cut side up, in 12 x 8 x 2-inch baking dish. Sprinkle tops with basil, rosemary and pepper. Cover with foil. Bake at 350°F for 25 minutes.

2. Meanwhile, in small bowl drizzle butter over cereal. Add cheese. Toss to coat. Remove foil from tomatoes. Sprinkle cereal mixture on top. Bake, uncovered, about 5 minutes or until cereal mixture is crisp.