Parmesan Tomato Recipe
What a great way to use up all those fresh garden tomatoes and what a simple but scrumptious side dish for entrees of all kinds! This quick and easy recipe from Marcia Orlando in Boyertown, Pennsylvania is sure to become a summer standard at your house, too.
- 3 large tomatoes
- 1 tablespoon chicken bouillon granules
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- 1. Remove stems from tomatoes; cut in half widthwise. Place cut side up in an 11-in. x 7-in. baking dish coated with cooking spray.
- 2. Sprinkle with bouillon and cheese; dot with butter. Bake, uncovered, at 400° for 20-25 minutes or until heated through. Yield: 6 servings.
1 each: 54 calories, 3g fat (2g saturated fat), 8mg cholesterol, 510mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
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