Breaded Broiled Tomatoes

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This familiar side dish that dates back to the 19th century is still a popular companion to all types of meat. Any fresh herb can be substituted for cilantro--try oregano with beef, rosemary with lamb, or tarragon with chicken. We've updated it with a surprise: buttermilk in plaace of melted butter.
8 servings (serving size: 1 tomato half)


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1 (1-ounce) slice white bread
4 large tomatoes (2 1/2 pounds)
1/2 cup low-fat buttermilk
1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese
1 teaspoon freshly ground black pepper
1 large egg white, lightly beaten
Cooking spray
8 teaspoons chopped fresh cilantro


Preheat oven to 400°.

Place bread in a food processor, and process until finely ground to measure 1/2 cup. Set aside.

Core tomatoes; cut each tomato in half crosswise. Push seeds out of tomato halves with thumbs. Spoon 1 tablespoon buttermilk into each tomato half. Combine breadcrumbs, cheese, pepper, and egg white in a small bowl. Divide breadcrumb mixture evenly among tomato halves. Place tomato halves on a baking sheet coated with cooking spray. Bake at 400° for 17 minutes.

Prepare broiler.

Broil tomato halves 2 minutes or until lightly browned. Sprinkle each tomato half with 1 teaspoon cilantro.

Created date

October 2003

Nutritional Information

Calories 72
Caloriesfromfat 35 %
Fat 2.8 g
Satfat 1.5 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 4.6 g
Carbohydrate 9.1 g
Fiber 1.5 g
Cholesterol 7 mg
Iron 0.8 mg
Sodium 126 mg
Calcium 106 mg