Cut the tomatoes in half, score the cut surface with a sharp knife, press in some salt and when it has dissolved, turn the tomatoes upside down on a plate and leave them for 1-2 hours. Cut the crusts off the bread and rub on both sides with the garlic. Sprinkle with olive oil and leave to soften. Mix the parsley with the olives and bread, season well. Squeeze the juice and pulp from the tomatoes and press in the bread and parsley mixture. Put the tomatoes into a gratin dish, sprinkle with more olive oil and cook under the grill, slowly at first then closer to the heat to brown the surface. Serve at once, with shavings of parmesan cheese on top if desired. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (434g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 143 (51%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 244.9mg||8 %|
|Potassium 1237.5mg||33 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 21.7g|
|Protein 8.6g||12 %|
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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: 279
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