Ripe, red and juicy, hothouse tomatoes don't have to wait to be kissed by the summer sun. Baking them as in this side dish only intensifies their flavour. Vidalia and Spanish onions are sweet onions.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2007
Ingredients
Method
Cut onion into 1/4-inch (5 mm) thick slices and separate into rings; spread in 13- x 9-inch (3 L) oval gratin dish.Cut tomatoes into 1/2-inch (1 cm) thick slices; overlap over onion. Drizzle with 1 tbsp (15 mL) of the oil; sprinkle with garlic, salt and pepper. Bake in 400°F (200°C) oven until almost all moisture is evaporated, about 40 minutes.
Meanwhile, break bread into pieces. In food processor, pulse bread until in coarse crumbs with some larger pieces. Add cheese and parsley; drizzle in remaining oil, pulsing to combine. Sprinkle over vegetables; bake until golden and crisp, about 15 minutes.
Nutritional facts Per serving: about
- Sodium 305 mg
- Protein 3 g
- Calories 143.0
- Total fat 9 g
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
%RDI
- Iron 7.0
- Folate 14.0
- Calcium 6.0
- Vitamin A 7.0
- Vitamin C 33.0
