Baked Tomatoes Gratin

Author: Canadian Living

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Tomatoes Gratin

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