For the breadcrumbs: cut into 1" cubes, roast in single layer on baking pan 300 degrees, 25-30 min until crispy and dry. Allow to cool, run through food processor until very fine. keeps frozen for several months.
For the tomatoes:
Preheat oven to 325 F. spray baking dish with oil. arrange halved tomatoes, cut side up, snugly in the dish and season with 1/2 teaspoon salt and pepper.
In small bowl drizzle breadcrumbs with 2 tablespoons of oil and combine with all other ingredients. Put about a tablespoon of this mixture into each tomato. drizzle oil over the top, or spray with atomized oil. Bake 45-60 minutes until tender and breadcrumbs are golden brown. Ripe tomatoes take less time.
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 147 (70%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 5.9mg||2 %|
|Sodium 205.5mg||7 %|
|Potassium 75mg||2 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 11g|
|Protein 4.8g||7 %|
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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: 211
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