Recipe Summary

Yield: 6 servings

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rich in veggies
rich in veggies

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Baked Tomatoes with Garlic, Parsley and Breadcrumbs
This recipe serves: 6  
6 large firm but ripe tomatoes
4 tablespoons extra virgin olive oil
salt and pepper freshly ground, to taste
1/2 cup breadcrumbs
3 large garlic cloves, minced (green sprouts removed)
1/2 cup chopped, flatleaf parsley

Cooking Instructions

1. Cut the tomatoes in half, sprinkle with salt and drain cut side down in a colander, for about 10 minutes. Then dry them well with paper towels.

2. Heat half the olive oil in a large sauté pan. Cook the tomato halves, 4 to 6 at a time, cut side down for about 5 minutes or until golden.

3. Place tomatoes in a lightly oiled baking dish. Sprinkle with salt and pepper. Preheat oven to 400 degrees.

4. Combine breadcrumbs, garlic and a little of the parsley and spread atop the tomatoes. Drizzle with remaining olive oil.

5. Bake for 10 to 15 minutes. Sprinkle with remaining parsley.

Serving Size: 2 tomato halves

Nutritional Information
Number of Servings: 6
Per Serving
Calories 110 Carbohydrate 13 g
Fat 5 g Fiber 2 g
Protein 2 g Saturated Fat 1 g
Sodium 190 mg    


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