This recipe serves:  6    
Preparation time:  30 minutes

 

Ingredients

 

6 large firm but ripe tomatoes

salt

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, flat leaf parsley

 

Nutrition Facts

Serving Size 2 tomato halves
 

Amount Per Serving

 

Calories 110

Total Fat 5 g

Saturated Fat 1 g

Protein 2 g

Total Carbohydrate 13 g

Dietary Fiber 2 g

Sodium 190 mg

 

Percent Calories from Fat 45%

Percent Calories from Protein 9%

Percent Calories from Carbohydrate 47%

 

Cooking Instructions

 

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

 

2. Heat half the olive oil in a large sauté pan. Cook the tomato halves, four to six at a time, cut side down for about five 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 ten to 15 minutes. Sprinkle with remaining parsley.