The intense flavour of roasted tomatoes permeates this side dish. Serve with sour cream and chopped fresh chives.
- Portion size 6 servings
Ingredients
Method
Core and cut tomatoes in half lengthwise. Arrange, cut sides up and without touching, on large foil-lined rimmed baking sheet. Brush with oil; sprinkle with thyme, rosemary, salt and pepper. Roast in 350°F (180°C) oven until tops are shrivelled and bottoms are browned, about 2 hours.
Arrange tomatoes, overlapping, in 8-inch (2 L) square glass baking dish. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Add 20 minutes to baking time.)
In bowl, stir together bread crumbs, Parmesan cheese and flour; drizzle with butter and toss until crumbly. Sprinkle over tomatoes. Bake in 400°F (200°C) oven until golden and bubbly, about 25 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 443 mg
- Protein 5 g
- Calories 232.0
- Total fat 17 g
- Cholesterol 32 mg
- Saturated fat 8 g
- Total carbohydrate 17 g
%RDI
- Iron 13.0
- Folate 12.0
- Calcium 10.0
- Vitamin A 35.0
- Vitamin C 55.0
