Tomatoes are topped with thyme parsley breadcrumbs and a drizzle of balsamic vinegar before they are baked until bubbling. Making larger crumbs from whole wheat bread gives this dish more nutrients as well as a rustic, hearty texture.
Remove the crusts from the 3 slices toasted bread. Pulse a few times in a food processor until the whole wheat breadcrumbs are crumbled to preference. Place the breadcrumbs in a small bowl and set aside.
Preheat the oven to 350 degrees.
Prepare a cast iron skillet or casserole dish with a light coating of olive oil or cooking spray. Arrange the tomatoes in one layer across the dish. Drizzle with balsamic vinegar, and season with salt and pepper to taste.
Add the garlic, thyme and parsley to the breadcrumbs. Season the breadcrumbs with a pinch of salt. Add the tablespoon olive oil and toss with a fork to combine.
Spoon a small portion of the herbed crumb mixture over each tomato. Drizzle a little more olive oil over the top. Bake the tomatoes in the oven for 20 minutes, or until the tomatoes are bubbling.
Turn the heat up to broil and cook for 3-5 more minutes, or until the crumbs are nicely browned. Remove the tomatoes from the oven and garnish with the additional springs of thyme. Serve immediately or at room temperature.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 34 | ||
Calories from Fat: 16 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.3mg | 2 % | |
Potassium 216.9mg | 6 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 3.2g | ||
Protein 0.9g | 1 % | |
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: 34
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