Tomates A La Provencale
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 8 | Servings | |||
INGREDIENTS
| 8 | Firm ripe tomatoes | |
| Cored and halved crosswise | ||
| Salt | ||
| Freshly ground black pepper | ||
| 8 | Cloves garlic | |
| 3/4 | c | Fresh bread crumbs |
| Handful fresh parsley | ||
| 3 | T | Extra virgin olive oil |
INSTRUCTIONS
Arrange the tomatoes, cut side up, in a baking dish. Do not seed or drain. Season generously with salt and pepper. Slice the garlic into thin chips and sprinkle over the tomatoes. Combine the breadcrumbs and parsley and scatter over the tomatoes. Drizzle on the olive oil. Bake, uncovered, at 400#161#F, until the tomatoes are soft, browned and sizzling, about 1 hour. Serve immediately. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 192.1mg
Potassium: 139.8mg
Carbohydrates: 10.6g
Fiber: 1.1g
Sugar: 2g
Protein: 2g