Baked Tomatoes (tomates A La Provencale)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 8 | Ripe tomatoes | |
| Salt | ||
| 1/4 | c | Chopped parsley |
| 2 | t | Fresh chopped thyme |
| 4 | Garlic cloves, minced | |
| 1/4 | c | Olive oil |
| 8 | T | Breadcrumbs |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> by Mimi Rippee Preheat oven to 400 degrees F. Cut the tomatoes horizontally and remove core. Place cut-side up in a large, rectangular baking dish. Sprinkle on the salt, parsley, thyme, and garlic. Pour on the olive oil evenly. Sprinkle with breadcrumbs. Bake, uncovered, for about 30 minutes. Posted to recipelu-digest by jeryder@juno.com on Mar 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 799
Calories From Fat: 511
Total Fat: 57.8g
Cholesterol: 0mg
Sodium: 1347.7mg
Potassium: 1113.2mg
Carbohydrates: 63.7g
Fiber: 8.7g
Sugar: 14.4g
Protein: 12.2g