Ingredients
8 to 10 small to medium firm fresh tomatoes1/2 cup butter, melted1 cup crushed saltines1 tablespoon grated Parmesan cheeseCHEESE SAUCE:2 tablespoons butter2 tablespoons all-purpose flour1/4 teaspoon saltDash white pepper1-1/2 cups milk3 tablespoons grated Parmesan cheese
Preparation
Peel and core tomatoes but leave them whole. Dip each whole tomato in melted butter. In a small bowl, combine saltine crumbs and Parmesan cheese. Roll tomatoes in crumb mixture, gently pressing crumbs onto tomato. Place tomatoes in a single layer in a greased shallow baking dish. If there are any crumbs or butter left, combine them and sprinkle over the tomatoes. Bake at 475° for 15 minutes or until tomatoes begin to brown and are heated through. Watch closely; they burn easily. Meanwhile, for cheese sauce, melt butter in a medium saucepan. Stir in flour, salt and pepper. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in Parmesan cheese. Serve over tomatoes.
