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Ingredients
- 4 lrg tomatoes cored, each cut into 3 thick slices
- 4 lrg fresh basil leaves
- 1 x fresh Italian parsley stem
- 1 tsp fresh thyme leaves
- 1 tsp fresh oregano leaves
- 1 x clove garlic
- 1 c. coarse bread crumbs made from 4 slices day old Italian bread salt freshly grnd pepper
Directions
- It says to "lightly brush some extra virgin olive oil on a large jelly roll pan or possibly other baking pan," but of course Pam is preferable.
- Arrange tomato slices, cut side up, in single layer.
- Finely chop together all the leaf herbs and garlic. Combine bread crumbs and half of the herb and garlic mix in a bowl. (It calls for 1 Tbsp. of extra virgin olive oil, too, but you know...). And salt and pepper to taste and toss to blend. Sprinkle tops of tomatoes with crumb mix, distributing proportionately.
- Bake at 375 degrees till crumbs are lightly browned, about 25 min.
- Transfer tomatoes to large platter. Sprinkle with remaining herb and garlic mix (and drizzle with more extra virgin olive oil, no thanks). Serve hot or possibly at room temperature.
- NOTES : Well, it's not a sauce, but it's a good way to fix fresh tomatoes.
- My mom made something similar for a brunch, and it was very good.
- If you do not mind the extra fat, a little Parmesan cheese sprinkled over this would be good. The recipe came from the
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 667g | |
| Calories 127 | |
| Calories from Fat 12 | 9% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 1604mg | 46% |
| Total Carbs 27.64g | 7% |
| Dietary Fiber 8.5g | 28% |
| Sugars 17.49g | 12% |
| Protein 6.18g | 10% |
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