Baked Tomatoes with Horseradish Cream Sauce

Prep Time: 10 mins | Cook Time: 5 mins | Course: Dinner | Servings: 6 

Beautiful tomatoes baked with a crisped parmesan cheese breadcrumb and served with a zesty horseradish cream sauce. Such a quick and easy recipe! Inspired by the beautiful summer tomatoes and in different colors too; as well as my friend Marcia who passed some vintage recipe books down to me. Betty Crocker 30 Minutes or Less, July 1991.

4 tomatoes, sliced into 4 slices 

½ cup Italian seasoned bread crumbs

2 Tbsp butter

¼ cup parmesan cheese, shredded fine

Salt and pepper, to taste

Horseradish Cream Sauce:

¼ cup heavy cream

1 ½ Tbsp horseradish

½ tsp dijon mustard

Salt and pepper, to taste

Lay tomato slices onto a rimmed baking sheet. In a small glass bowl, melt butter into the breadcrumbs in the microwave for about 1 minute. Stir in the parmesan cheese and salt and pepper. Spread on top of tomato slices. Broil 4-6 minutes or until the topping is golden. Serve warm with the sauce on the side.

Mix the horseradish cream sauce ingredients together in a small serving bowl.