Try this Baked Herbed Tomatoes recipe, or contribute your own.
Suggest a better descriptionSprinkle the insides of the tomatoes with salt, arrange the tomato halves, cut sides down, on layers of paper towels, and let them drain for 1 hour. In a bowl stir together the bread crumbs, the onion, the garlic, the basil, the thyme, and salt and pepper to taste and stir in the oil. Arrange the tomato halves, cut sides up, in a shallow baking pan and divide the bread crumb mixture among them. The tomatoes may be prepared up to this point 4 hours in advance and kept at room temperature. Bake the tomatoes in the upper third of a preheated 450F. oven for 10 minutes, or until the topping is golden. (Do not over-cook the tomatoes or they will lose their shape.) Serves 4. Gourmet September 1992
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 1 | ||
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Calories: 482 | ||
Calories from Fat: 343 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.1g | 51 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 12.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 218.4mg | 8 % | |
Potassium 692.6mg | 18 % | |
Total Carbohydrate 31.4g | 9 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 26.8g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 482
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