Remove the core and score the tomatoes at the top by making an X about 1/4" deep.
Cook the tomatoes in boiling salted water for about 2 minutes or until the skins start to peel off.
Remove the tomatoes from the water and shock in an ice bath.
When the tomatoes are cool enough to handle, peel the skin off.
Cut the peeled tomatoes in half from end to end.
Shingle the tomatoes in a ceramic chafing dish. Top them with the marinara sauce, then the shredded cheese.
Cover with foil and bake at 350F for 10 minutes. Remove the foil and continue baking until the cheese is golden brown.
Garnish with basil and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (148g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 3 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7.4mg||0 %|
|Potassium 349.8mg||9 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 4g|
|Protein 1.3g||2 %|
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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: 27
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