Brandywine Tomato 

Brandywine tomato (Lycopersicon lycopersicum): ancient American cultivar, potatoleaf, that is of the "leaf to potato" category. Large size, great taste. It is a steak tomato, along with the beefsteak the father of the family. Reproduced from original US seeds. Easy to cultivate will give you great satisfaction. Unmissable. Similar to pepper, very tasty fruits of medium size with irregular shape, intense red color tending to purple, excellent consistency, fine skin and little watery pulp, few seeds. Excellent in salads or for sauces, the plant is rustic and resists drought and disease. It prefers an open and sunny position with a soil capable of retaining moisture. Useful combinations: garlic, basil, carrots, cabbage, kohlrabi, chicory, cutting salads, lettuce, corn, mint, leeks, parsley, radishes, turnips, celeriac, spinach (basil improves taste, growth and repels insects and ants). Transplant: As soon as the seedling is manageable, it is transplanted into 8 cm jars to help the formation of good roots and is planted in late April-early May outdoors. In very warm areas, for a late harvest, you can plant outdoors in June. Distance: for family cultivation: between rows 60-90 cm, 45-60 cm on rows. Remove all the lateral shoots when they are 3 cm long, remove all the leaves under the lowest stage of fruits. It needs supports. It reaches a weight of gr.400/500.

Baked tomatoes simple side dish fast and tasty, an easy recipe to accompany any meat or fish dish, are prepared with fresh tomatoes, you can choose the ones you prefer and season with spices to taste, good oil, Parmesan and a little breadcrumbs, baked cherry tomatoes au gratin together with extra virgin olive oil, soften in the oven become juicy and tasty. A recipe for a side dish fast, cheap and that you can prepare in advance because if you enjoy them warm they are even better! Baked tomatoes are also excellent for seasoning bruschetta, canapés and also on focaccia, I give you a treat... lovers of first courses to me! If you season the spaghetti you will have a mouth-watering first course, in short, a simple recipe but that becomes a joker in the kitchen, and if they were to advance (I doubt it) you can keep them in a jar for a few days in the refrigerator and also freeze them in practical plastic trays and then put them directly in the oven, the recipe tomatoes au gratin in the oven is really tasty and ready in a short time. Let's see together how to make baked tomatoes with breadcrumbs!

And if you try them... let me know !

INGREDIENTS

1 kg San Marzano tomatoes (or those you prefer)

1 garlic clove

2 teaspoons Parmesan cheese

2 tablespoons breadcrumbs

oregano

extra virgin olive oil

salt

Method

Wash and dry the red tomatoes, cut them in half and put them on a baking sheet lined with parchment paper. Add salt, add the chopped garlic, breadcrumbs, Parmesan cheese and plenty of oregano. Add plenty of extra virgin olive oil and bake the tomatoes in a static oven at 200 degrees for about 20 minutes. I left them soft because I prefer them juicier but if you like them a little' drier and crispy, you can cook them for another 5 minutes with the grill. When the baked red tomatoes are ready, let them cool and add some fresh basil before enjoying them, they are fabulous!

VARIANTS AND TIPS

Baked tomatoes with parmesan and breadcrumbs can be revisited according to personal taste with spices to taste such as parsley, thyme, basil. You can choose the quality you prefer, such as cherry tomatoes, piccadilly or coppery tomatoes. You can use them to prepare spaghetti with baked tomatoes or on bruschetta or focaccia.