These crunchy-topped tomatoes are a tasty side dish with grilled meats. Fresh tomatoes are always terrific, but this recipe also works well with canned tomatoes during the winter months (see substitution, below).
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2003
- 6 large plum tomatoes about 1-1/2 lb/750 g total
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups fresh bread crumbs
- 2 cloves garlic minced
- 1/4 cup chopped fresh Italian parsley
Cut each tomato lengthwise into 6 wedges. In bowl, toss tomato wedges with half each of the oil, salt and pepper. Arrange, cut side up, in 13- x 9-inch (3 L) glass baking dish; roast in 400°F (200°C) oven for 30 minutes.
Meanwhile, in bowl, combine bread crumbs, garlic, parsley and remaining oil, salt and pepper.
Remove tomatoes from oven; sprinkle with bread-crumb mixture. Roast until topping is golden, about 20 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 417 mg
- Protein 3 g
- Calories 212.0
- Total fat 15 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 19 g
- Iron 14.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 20.0
- Vitamin C 48.0