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Herb-Crusted Tomatoes & Sweet Peas Recipe
Herb-Crusted Tomatoes & Sweet Peas Recipe photo by Taste of Home

Herb-Crusted Tomatoes & Sweet Peas Recipe

Publisher Photo
Brighten up your spring meals with this fabulously fresh and easy side dish. Vibrant green peas and bold red cherry tomatoes are tossed in a mouthwatering bread crumb and herb mixture before being baked and topped with fresh chives.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 1 pound fresh peas, shelled (about 1 cup)
  • 1 pound cherry tomatoes
  • 1/3 cup soft bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 4 teaspoons minced fresh parsley
  • 2-1/2 teaspoons olive oil
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground mustard
  • 1 tablespoon minced chives

Nutritional Facts

2/3 cup equals 109 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 152 mg sodium, 16 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a large saucepan, bring 8 cups water to a boil. Add peas; cover and cook for 4 minutes. Drain and immediately place peas in ice water. Drain and pat dry.
  2. Place peas and tomatoes in an ungreased 9-in. pie plate. In a small bowl, combine the bread crumbs, cheese, parsley, oil, thyme, oregano, salt and mustard; sprinkle over top.
  3. Bake, uncovered, at 400° for 20-25 minutes or until top is lightly browned. Sprinkle with chives. Yield: 6 servings.
Editor’s Note: Recipe may be prepared substituting 1 cup thawed frozen peas for the fresh peas. Omit blanching. Proceed as directed.
Originally published as Herb-Crusted Tomatoes & Sweet Peas in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p143

Nutritional Facts

2/3 cup equals 109 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 152 mg sodium, 16 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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