2 tb Sliced green onion
1 tb Butter or margarine
1/2 c  Fine dry breadcrumbs
2 tb Parmesan cheese
2 tb Chopped toasted pecans
5    Medium tomatoes
1 tb White wine vinegar
Dash Worchestershire sauce

Place onion and margarine in a 2 cup glass measure, Microcook, uncovered,
on 100 percent power ( high) about 1 minute or until tender. Stir in
crumbs, parmesan cheese and nuts. Peel tomatoes, if desired.
Cut into 1/2 inch slices. In a 9 inch e safe pie plate, arrange
tomato slices. Sprinkle with Worchestershire sauce. Cover with wax paper.
Cook on high for 2 to 3 minutes (low wattage ovens, 2 1/2 to 3 1/2 minutes)
or until almost heated through. Give plate a half-turn once. Sprinkle
crumb mixture over tomatoes. Cook, uncovered on high 30 to 60 seconds (low
wattage ovens 1 to 2 minutes) or until heated through. Each Serving: 128
calories, 4g Protein, 14g Carbohydrates, 7g Fat, 2mg Cholesterol, and 202mg
Sodium.