Tomatoes Provencale (Cooking Light)

TamTastic

Tomatoes Provençale


Garlic, tomatoes, and olive oil permeate Provençale cuisine. Here, they combine in a dish that pairs tender roasted tomatoes with a crisp breadcrumb topping.


8 tomatoes (about 8 ounces each)
1/2 teaspoon salt, divided
1 (1/2-ounce) slice sourdough bread
6 tablespoons chopped fresh parsley
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
Cooking spray
1/4 teaspoon black pepper
Thyme leaves (optional)

Preheat oven to 400°.

Cut tops off tomatoes; discard. Carefully seed tomatoes, leaving shells intact. Sprinkle the cut sides of tomatoes with 1/4 teaspoon salt. Place tomatoes, cut sides down, on several layers of paper towels; drain for 15 minutes.

Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, 6 tablespoons parsley, cheese, and garlic in a small bowl.

Heat the oil in a large nonstick skillet over medium-high heat. Place the tomatoes, cut sides down, in pan, and saute for 5 minutes. Remove pan from heat; turn the tomatoes over. Spoon about 2 tablespoons breadcrumb mixture over each tomato. Spray the breadcrumb mixture with cooking spray, and sprinkle with 1/4 teaspoon salt and pepper. Wrap the handle of the pan with foil. Bake at 400° for 30 minutes or until the breadcrumb mixture browns. Garnish with thyme leaves, if desired.


Yield: 8 servings

CALORIES 73 (35% from fat); FAT 2.8g (sat 0.8g,mono 1.2g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 2mg; CALCIUM 60mg; CARBOHYDRATE 10.8g; SODIUM 234mg; PROTEIN 3.3g; FIBER 2.4g

Cooking Light, SEPTEMBER 2001

TamTastic

Tomatoes Provençale


Garlic, tomatoes, and olive oil permeate Provençale cuisine. Here, they combine in a dish that pairs tender roasted tomatoes with a crisp breadcrumb topping.


8 tomatoes (about 8 ounces each)
1/2 teaspoon salt, divided
1 (1/2-ounce) slice sourdough bread
6 tablespoons chopped fresh parsley
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
Cooking spray
1/4 teaspoon black pepper
Thyme leaves (optional)

Preheat oven to 400°.

Cut tops off tomatoes; discard. Carefully seed tomatoes, leaving shells intact. Sprinkle the cut sides of tomatoes with 1/4 teaspoon salt. Place tomatoes, cut sides down, on several layers of paper towels; drain for 15 minutes.

Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, 6 tablespoons parsley, cheese, and garlic in a small bowl.

Heat the oil in a large nonstick skillet over medium-high heat. Place the tomatoes, cut sides down, in pan, and saute for 5 minutes. Remove pan from heat; turn the tomatoes over. Spoon about 2 tablespoons breadcrumb mixture over each tomato. Spray the breadcrumb mixture with cooking spray, and sprinkle with 1/4 teaspoon salt and pepper. Wrap the handle of the pan with foil. Bake at 400° for 30 minutes or until the breadcrumb mixture browns. Garnish with thyme leaves, if desired.


Yield: 8 servings

CALORIES 73 (35% from fat); FAT 2.8g (sat 0.8g,mono 1.2g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 2mg; CALCIUM 60mg; CARBOHYDRATE 10.8g; SODIUM 234mg; PROTEIN 3.3g; FIBER 2.4g

Cooking Light, SEPTEMBER 2001

Mom_To_5

This sounds good! Going to have to try this

I make something like this as well, except i just cut the tomaotes in half, brush with Calorie-Wise Italian dressing, sprinkle on some basil, sea salt and fresh gorund pepper and grill until skins are bubbly a bit and then top with grated mozzarella cheese.