Baked Tomatoes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
large |
Roma tomatoes -- sliced 1/4-inch thick |
|
1/4 |
cup |
panko |
|
2 |
tablespoons |
extra virgin olive oil |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
1/2 |
teaspoon |
Italian seasoning |
|
1/8 |
cup |
grated fresh Parmesan cheese |
| Place tomatoes in colander and sprinkle with 1 teaspoon salt. Toss together and let set for 1/2 hour to let tomatoes drain of excess moisture. Pat tomatoes dry. Heat oven to 350°F. Lightly oil a baking pan with olive oil and heat. Mix panko, oil, salt, pepper, Italian seasoning, and cheese together. Pat mixture on top side of tomato. Place slices on pan and bake for 10 to 15 minutes or until golden brown. Makes 4 servings. |
| Per Serving: 111 Calories; 8g Fat (61.8% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 335mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat. |