Tomatoes Provençale
Garlic, tomatoes, and olive oil permeate Provençale cuisine. Here, they combine in a dish that pairs tender roasted tomatoes with a crisp breadcrumb topping.
Recipe by Cooking Light September 2001
Gallery
Credit:
Randy Mayor; Lydia DeGaris-Pursell
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
73 calories; calories from fat 35%; fat 2.8g; saturated fat 0.8g; mono fat 1.2g; poly fat 0.4g; protein 3.3g; carbohydrates 10.8g; fiber 2.4g; cholesterol 2mg; iron 1.2mg; sodium 234mg; calcium 60mg.