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.
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
8 teaspoons chopped fresh cilantro
How to Make It
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.
Broil tomato halves 2 minutes or until lightly browned. Sprinkle each tomato half with 1 teaspoon cilantro.