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Baked Parmesan Tomatoes Recipe

“No matter how many tomatoes I give to neighbors, I always have too many left for my family to eat,” writes Kay Lunsford of Charlotte, North Carolina. “So I came up with this yummy recipe that helped us out with my predicament!”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Baked Parmesan Tomatoes Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

3 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
3 tablespoons seasoned bread crumbs
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons canola oil

Directions

Cut tomatoes in half widthwise; place cut side up in an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredientsl; sprinkle over tomatoes.
Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown. Yield: 6 servings.

Nutritional Facts 1 tomato half equals 74 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 382 mg sodium, 6 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Baked Parmesan Tomatoes in Light & Tasty August/September 2007, p31

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Baked Parmesan Tomatoes

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(1-1) of 1 reviews

Reviewed on Dec. 26, 2008 by coralees

I added just a little rosemary for a twist and it was great! This is great for me because I am a diebetic and it is so hard to find food that doesnt have carbs that taste great! the only problem is if your tomatoes are really ripe the skin pulls away from the tomato and the skin gets tough so it you have to take the skin off of it before you give it to a young child or for a person with false teeth. My mom and husband had a rough time eating this the first time I made it but if you use a tomato that is kinda on the green side it works perfect!!