Baked Tomato Salad
Submitted by Karen H.
(original recipe from The Summer Book by Susan Branch)

1 or 2 Big Red Tomatoes
Fresh Chopped Basil
Feta Cheese with Basil & Sun dried Tomato
Italian Style Bread Crumbs
Olive Oil
Bottled Grilled Red Peppers
Parmesan Cheese
Marble Cheese

In oven proof dish, sprinkle olive oil; slice tomatoes & cover bottom of dish layer with all other ingredients. Sprinkle with Olive Oil. Bake at 475F for 20 minutes. Serve over Toasted French, Italian or Sourdough Bread.

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