Broiled Parmesan Tomatoes Recipe

Broiled Parmesan Tomatoes Recipe
Broiled Parmesan Tomatoes Recipe photo by Taste of Home
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Broiled Parmesan Tomatoes Recipe

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MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3 large tomatoes
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 3/4 cup soft bread crumbs
  • 2 tablespoons grated Parmesan cheese

Directions

Slice tomatoes in half. Using a small spoon, remove seeds. Place tomato halves on a broiler pan coated with cooking spray. Combine the oil, garlic and pepper. Brush over tomatoes. Sprinkle with basil.
Broil about 6 in. from heat for 3-4 minutes or until heated through. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 1-2 minutes longer or until crumbs are lightly browned. Serve immediately. Yield: 6 servings.
Originally published as Broiled Parmesan Tomatoes in Light & Tasty April/May 2004, p9

Nutritional Facts

1 each: 55 calories, 3g fat (1g saturated fat), 1mg cholesterol, 64mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 3 large tomatoes
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 3/4 cup soft bread crumbs
  • 2 tablespoons grated Parmesan cheese
  1. Slice tomatoes in half. Using a small spoon, remove seeds. Place tomato halves on a broiler pan coated with cooking spray. Combine the oil, garlic and pepper. Brush over tomatoes. Sprinkle with basil.
  2. Broil about 6 in. from heat for 3-4 minutes or until heated through. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 1-2 minutes longer or until crumbs are lightly browned. Serve immediately. Yield: 6 servings.
Originally published as Broiled Parmesan Tomatoes in Light & Tasty April/May 2004, p9

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