Tomatoes Provençal
3

Serves 6

Ideal as side dish or as part of a fall brunch, these easy-to-prepare tomatoes can be served either warm or at room temperature. Stuffed with a simple mix of breadcrumbs (panko in this case for a better crunch), finely minced garlic and chopped parsley and then drizzled with a little bit of olive oil, they look as good as they taste.

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    Ingredients: 
    • 6 medium beefsteak tomatoes
    • Sea salt, to taste
    • Ground pepper, to taste
    • 1/2 bunch Italian flat leaf parsley, finely chopped
    • 1 1/2 cup unseasoned panko, Japanese-style breadcrumbs
    • 6 medium cloves of garlic, finely minced
    • 6 teaspoons extra virgin olive oil
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    Method: 

    Preheat oven to 300°F.

    Wash tomatoes and slice top about one inch from top. Using a small spoon, scoop inside removing all seeds and center. Place in a baking sheet standing up. Sprinkle insides with salt and pepper.

    Make sure your parsley is well dried after cleaning. In a large mixing bowl, toss parsley, breadcrumbs and minced garlic together. Add 2 pinches of salt and some fresh pepper. Using a spoon, fill insides of tomatoes with breadcrumb mix to top. Sprinkle each tomato with 1 teaspoon of olive oil. Place baking sheet in the oven. Cook for about 10 to 15 minutes or until lightly brown on the top and heated through. These tomatoes can either be served warm or let cool and served at room temperature.

    Nutritional Info: 
    Per Serving:180 calories (60 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 310mg sodium, 27g carbohydrate (3g dietary fiber, 6g sugar), 5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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