Tomatoes Provencale
Recipe: #9745
May 31, 2013
Categories: Salads, Side Dishes, Snacks, Tomato, French, Pacific Northwest, Pacific Rim, Baby Shower, Brunch, Christmas, Easter, Fathers Day, Mothers Day, Picnic, Romantic Dinner, Sunday Dinner, Valentine's Day, Oven Bake, Toaster Oven, Diabetic Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Glycemic, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Vegetarian, Fresh Tomatoes, Herbs, more
"Another wonderful tomato taste treat!! with freshly harvested vine ripened tomatoes. from Company's comming, cooking for diabetics"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (70.1 g)
- Calories 43.2
- Total Fat - 1.5 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 80.2 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 0.9 g
- Sugars - 2.8 g
- Protein - 1.4 g
- Calcium - 26.9 mg
- Iron - 0.6 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400f degrees.
Step 2
Process bread, garlic, rosemary, salt and pepper in blender or food processor until crumbled.
Step 3
Cut tomatoes into thick slices.
Step 4
Place in rows, slightly overlapping in 9 x 13 inch pan or shallow 2 quart baking dish.
Step 5
Brush surface with olive oil.
Step 6
Sprinkle with crumb mixture.
Step 7
Bake uncovered in 400f degree oven for 10 minutes until crumbs are browned and slightly crisp.
Tips
No special items needed.
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