20 min | 10 min prep

SERVES 8

• 2 slices whole wheat bread, torn up
• 1 clove garlic, smashed
• 1/8 teaspoon dried Rosemary, or small sprig fresh Rosemary (leaves taken off stem)
• 1/8 teaspoon salt
• fresh ground pepper, generous sprinkle
• 16 medium size vine ripened tomatoes
• 2 teaspoons olive oil

1. Process bread, garlic, rosemary, salt and pepper in blender or food processor until crumbled.
2. Cut tomatoes into halves.
3. Place in rows and touching, in 9 x 13 inch pan or shallow 2 quart baking dish.
4. Brush surface with olive oil.
5. Sprinkle with crumb mixture.
6. Bake uncovered in 400f degree oven for 10 minutes until crumbs are browned and slightly crisp.

Rosemary varieties to choose from: Rosemary - Barbecue, Rosemary - Foxtail, Rosemary - Garden Pink, Rosemary - Gorizia, Rosemary - Ingauno Blue, Rosemary - Huntington Carpet, Rosemary - Sissinghurst Blue, Rosemary - Spice Island, Rosemary - Tuscan Blue.  The different varieties of Rosemary have a different flavor, so choose the one you like best!!

This recipe is diabetic friendly.