Oh so simple! Just tomato halves topped with a few ribbons of Parmesan cheese and a sprinkle of just-snipped herbs from the garden, oregano on some, chive on the other.NEXT TIME ... I will ...
- ... slice a bit off the bottom side of each tomato half, not just the ones that needed help to keep from tipping. Removing a bit of skin also helped the heat penetrate the tomato from the bottom.
- ... allow about 10 minutes to cool before serving. These got VERY hot!
BAKED PARMESAN TOMATOES
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Hands-on time: 5 minutes
Time to table: 30 minutes
Serves 4
Weight Watchers 0 points per serving
NetCarb 2 per serving
4 small perfectly ripe tomatoes, preferably meaty tomatoes like Cascade tomatoes
Grated Parmesan
Salt & pepper to taste
Chopped chive or oregano or other fresh herb
Preheat oven to 350F. Slice tomatoes in half crosswise. Slice just a bit off each half, to create a "resting" spot for the tomato. Top with Parmesan, salt and pepper and fresh herbs. Bake for about 15 minutes. Let cool 10 minutes before serving.
NUTRITION ESTIMATE
Per Serving: 39 Cal (43% from Fat, 28% from Protein, 28% from Carb); 3 g Protein; 2 g Tot Fat; 1 g Sat Fat; 3 g Carb; 1 g Fiber; NetCarb2; 73 mg Calcium; 0 mg Iron; 101 mg Sodium; 6 mg Cholesterol; Weight Watchers 0 points
(c) Copyright 2006 Kitchen Parade
Your Comments:
I've always varied the herbs I have in the garden.
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