Baked Dijon Tomatoes

Oxmoor House
4 servings (serving size: 1 tomato half)


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Cooking spray
2 medium tomatoes, halved crosswise (about 8 ounces each)
2 teaspoons light mayonnaise
2 teaspoons Dijon mustard
Dash of ground red pepper
1/4 cup Italian breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese


Prep: 11 Hours, 55 Minutes
Stand: 5 Minutes

Coat a nonstick baking sheet with cooking spray. Place tomatoes, cut side up, on baking sheet.

Combine mayonnaise, mustard, and red pepper in a small bowl; stir well. Set aside.

Combine breadcrumbs, parsley, and cheese.

Spread about 1 teaspoon mayonnaise mixture on cut sides of each tomato. Top each tomato evenly with breadcrumb mixture. Bake at 400° for 12 to 15 minutes or just until tomato is tender. Remove from oven, and let stand 5 minutes before serving.

Created date

January 2010

Nutritional Information

Calories 84
Fat 2.9 g
Satfat 0.8 g
Protein 3.7 g
Carbohydrate 12.3 g
Fiber 1.9 g
Cholesterol 3 mg
Iron 1.2 mg
Sodium 263 mg
Calcium 66 mg