Look for "100 percent whole wheat" or "100 percent whole grain" on the label. The bread and tomatoes in this recipe supply about 20 percent of the day's fiber, while the touch of sharp Parmesan boosts a serving to provide 10 percent of daily calcium needs.
Yield:
4 servings (serving size: 3 tomato halves)
Nutritional Information
Calories
151
Caloriesfromfat
46 %
Fat
7.7 g
Satfat
1.2 g
Monofat
4 g
Polyfat
0.8 g
Protein
6.7 g
Carbohydrate
16.6 g
Fiber
5.3 g
Cholesterol
2 mg
Iron
1.3 mg
Sodium
423 mg
Calcium
95 mg
Ingredients
6
ripe firm plum tomatoes (about 1 1/2 pounds), cut in half lengthwise
1/2 teaspoon
kosher salt, divided
1/4 teaspoon
freshly ground black pepper
4 ounces
whole wheat bread (about 2 slices), toasted and cut into 1/2-inch cubes
1 tablespoon
minced fresh basil
1 1/2 tablespoons
extravirgin olive oil
1 teaspoon
minced fresh oregano
1/2 teaspoon
minced fresh thyme
1 teaspoon
minced garlic
2 tablespoons
grated fresh Parmesan cheese
Preparation
Preheat oven to 375°.
Scoop pulp and seeds from tomato halves into a sieve over a bowl; press with a spoon. Reserve 1/4 cup liquid in bowl. Discard pulp mixture.
Place tomato halves, cut sides up, in an 11 x 7-inch baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Place bread in a bowl; drizzle with tomato liquid. Stir in remaining 1/4 teaspoon salt, basil, oil, oregano, thyme, and garlic. Fill tomato halves with bread stuffing, pressing gently. Sprinkle each with 1/2 teaspoon cheese. Bake at 375° for 12 minutes or until thoroughly heated.
Note:
May 2007
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