A burst of Parmesan when you take a bite, with melt-in-your-mouth sweet roasted tomatoes. I would just bulk up the filling with more sourdough, and add thyme to the mix. Served with chickpea stew.
Randy Mayor; Lydia DeGaris-Pursell
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Amount per serving
- Calories: 73
- Calories from fat: 35%
- Fat: 2.8g
- Saturated fat: 0.8g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.4g
- Protein: 3.3g
- Carbohydrate: 10.8g
- Fiber: 2.4g
- Cholesterol: 2mg
- Iron: 1.2mg
- Sodium: 234mg
- Calcium: 60mg
- 8 tomatoes (about 8 ounces each)
- 1/2 teaspoon salt, divided
- 1 (1/2-ounce) slice sourdough bread
- 6 tablespoons chopped fresh parsley
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 garlic cloves, minced
- 2 teaspoons extra-virgin olive oil
- Cooking spray
- 1/4 teaspoon black pepper
- Thyme leaves (optional)
- Preheat oven to 400°.
- Cut tops off tomatoes; discard. Carefully seed tomatoes, leaving shells intact. Sprinkle the cut sides of tomatoes with 1/4 teaspoon salt. Place tomatoes, cut sides down, on several layers of paper towels; drain for 15 minutes.
- Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, 6 tablespoons parsley, cheese, and garlic in a small bowl.
- Heat the oil in a large nonstick skillet over medium-high heat. Place the tomatoes, cut sides down, in pan, and saute for 5 minutes. Remove pan from heat; turn the tomatoes over. Spoon about 2 tablespoons breadcrumb mixture over each tomato. Spray the breadcrumb mixture with cooking spray, and sprinkle with 1/4 teaspoon salt and pepper. Wrap the handle of the pan with foil. Bake at 400° for 30 minutes or until the breadcrumb mixture browns. Garnish with thyme leaves, if desired.
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