1 T butter, softened, plus 4 T pulverized in a blender or finely
butter, plus 2 T butter, cut shredded with a fork
into ¼-inch bits ¼ c finely chopped parsley
½ c finely chopped onions 2 tsp salt
1 c soft fresh crumbs made from Freshly ground black pepper
homemade-type white bread, 6 medium-sized firm ripe tomatoes
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Preheat the oven to 400°. With a pastry brush, spread the tablespoon of
softened butter evenlyn over the bottom and sides of a 13-by-9-by-2½-inch
baking dish. Set aside.In a heavy 8- to 10-inch skillet, melt 2 tablespoons of butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 5 minutes until they are soft and translucent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. With a slotted spoon, transfer the sautéed onions to a small mixing bowl.
Melt 2 more tablespoons of butter in the skillet, add the bread crumbs and fry them, stirring frequently until they are golden. Scrape the entire contents of the skillet into the bowl with the onions. Add the parsley, ½ teaspoon of salt and a few grindings of pepper and toss together gently but thoroughly.
Slice the tomatoes in half crosswise. Arrange them cut side up in one layer in the buttered dish. Season with the remaining salt and a few grindings of pepper. Spoon the onion-and-crumb mixture evenly over the tomatoes, and dot the top with the butter bits. Bake in the middle of the oven for about 30 minutes, or until the tomatoes are tender but not limp and the bread crumbs are golden brown.
Serve the tomatoes hot or at room temperature, directly from the baking dish. Or, with a wide metal spatula, arrange the tomatoes attractively on a heated platter. Serves 6.
