Broiled Tomatoes Provencal
Description
Tomatoes are a good source of Vitamin C and potassium, as well as lycopene. This is a great recipe for an appetizer from the American Institute of Cancer Research (www.aicr.org).Per serving: 56 calories, 2 g. total fat (<1 g. saturated fat), 8 g. carbohydrate,
2 g. protein, less than 2 g. dietary fiber, 75 mg. sodium.
Ingredients
At a glance
Appetizers & Sauces
Vegetarian
Serves
8
- Olive oil cooking spray
- 4 medium firm, ripe tomatoes
- 1/2 cup bread crumbs, preferably whole wheat
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. chopped flat-leaf parsley
- 2 Tbsp. chopped fresh basil
- 2 cloves garlic, minced
- 2 tsp. extra-virgin olive oil
- Salt and black pepper to taste
Methods/steps
Preheat the oven to 350. Lightly spray a 7x11-inch baking dish with cooking spray and set aside.
If necessary, cut a thin slice from the bottom of each tomato so that it will stand upright. Combine the breadcrumbs, Parmesan, parsley, basil, garlic, olive oil, salt and pepper. Cut the tomatoes in half crosswise; then gently squeeze out their seeds. Arrange cut side up in the baking dish. Spoon the breadcrumb mixture evenly over the tomatoes, gently patting down on top of each tomato half. Bake until the breadcrumbs are golden and the tomatoes are softened, about 50 minutes.
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