Vine Ripened Tomatoes Provencal (ada)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Diabetic, Lowfat, Side dishes | 6 | Servings | |
INGREDIENTS
| 6 | Vine ripened tomatoes, cut | |
| in half | ||
| 2 | T | Minced parsley |
| 2 | T | Fresh lemon juice |
| 2 | t | Olive oil |
| 1 | T | Finely minced garlic |
| 2 | t | Minced chives |
| 1 | t | Minced thyme |
| 2 | T | Low-salt chicken broth |
| lowfat | ||
| 1/2 | c | Dry bread crumbs |
| Fresh ground pepper, and | ||
| Salt, to taste |
INSTRUCTIONS
Preheat the oven to 400 degrees. Prepare the tomatoes and set aside. Combine the remaining ingredients except for the bread crumbs, pepper and salt. Add the bread crumbs and mix well. Season with pepper and salt and spread the mixture evenly over each tomato half. Place the tomatoes in a baking dish and bake until the top is slightly browned, about 10 minutes. 6 servings/ serving size: 1 tomato : Calories: 85; Calories from fat: 23; Total fat: 3 grams; Saturated fat: 0 grams; Cholesterol: 0 grams; Sodium: 95 mg; Carbohydrate: 15 grams; Dietary Fiber: 2 grams; Sugars: 5 grams; Protein: 3 grams. Robyn Webb (book unknown) http://www.robynwebb.com/recipes/recipes.html Recipe by: Robyn Webb 1997 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Jan 21, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 871
Calories From Fat: 174
Total Fat: 20g
Cholesterol: 81.7mg
Sodium: 2259.3mg
Potassium: 3124.5mg
Carbohydrates: 105.5g
Fiber: <1g
Sugar: 98.5g
Protein: 69g