Provencal Rosemary Tomatoes

Sides | 30 Minutes or Less | Fruits, Vegetables

SERVES 6 - START TO FINISH: 25 minutes
Recipe Scoop Provencal Rosemary Tomatoes

Provencal Rosemary Tomatoes

3 large ripe tomatoes, halved
1 slice hearty wheat bread
1 tablespoon fresh rosemary leaves
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons extra virgin olive oil

1. Preheat oven to 350 degrees.
2. Spray and small baking dish with nonstick cooking oil spray and arrange tomatoes in a single layer, cut side up. Set aside.
3. Using a small food processor, chop the bread, rosemary, salt and pepper together until the bread is in a fine crumb. Sprinkle the crumbs over the cut side of the tomatoes, divided equally between them. Drizzle each tomato half with about ½ tablespoon of olive oil. Bake for 20 minutes or until crumbs are golden brown and tomatoes are cooked through. Serve immediately.

Provencal Rosemary Tomatoes

Approximate Values Per Serving: 92 calories , 7 g fat (1 g saturated), 0 mg cholesterol, 2 g protein, 7 g carbohydrates, 2 g dietary fiber, 127 mg sodium

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