Baked Tomatoes
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This easy side dish makes a nice addition to many breakfasts, such as scrambled eggs and Smoked Fish Hash. If you like, use small tomatoes cut in half.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 108 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 20 mg |
| sodium | 99 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 16% |
| vit C | 23% |
| folate | 9% |
Suggested Recipes
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6 ripe tomatoes (about 3 lb/1.5 kg)
1/4 cup (50 mL) butter, softened
1 clove garlic, minced
1 tbsp (15 mL) chopped fresh parsley
Dash Worcestershire sauce
Pinch each salt and pepper
1 cup (250 mL) fresh bread crumbs
Preparation:
1- Slice tops off stem ends of tomatoes; scoop out about 1 tbsp (15 mL) of the flesh from each.
2- In small bowl, mash together butter, garlic, chopped parsley, Worcestershire sauce, salt and pepper; spoon half into hollows of tomatoes.
3- Melt remaining butter mixture; toss with bread crumbs. Divide among tomatoes. Bake in 8-inch (2 L) square glass baking dish in 425°F (220°C) oven until tomatoes are softened and bread crumbs are golden, 25 to 30 minutes.
2- In small bowl, mash together butter, garlic, chopped parsley, Worcestershire sauce, salt and pepper; spoon half into hollows of tomatoes.
3- Melt remaining butter mixture; toss with bread crumbs. Divide among tomatoes. Bake in 8-inch (2 L) square glass baking dish in 425°F (220°C) oven until tomatoes are softened and bread crumbs are golden, 25 to 30 minutes.
Tags:
Source
Canadian Living Magazine: March 2009
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