This recipe is originally from my dad. He initially pan-fried tomatoes coated with saltine cracker crumbs or breadcrumbs. He eventually started baking them, topping the tomatoes with crackers/breadcrumbs, salt, pepper, garlic powder, and topping each one with a small pat of margarine. I’ve exchanged the margarine for olive oil—easier and healthier (I hope!). These tomatoes are so good with scrambled eggs!

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