Roasted Tomatoes

By á-174942

Ingredients

• 1 large slice peasant bread, 3/4" thick lightly toasted, and torn into large pieces
• 1 large garlic clove coarsely chopped
• 4 tablespoons chopped flat-leaf parsley
• 1/4 teaspoon dried thyme
• Salt to taste
• Freshly-ground black pepper to taste
• 8 ripe tomatoes - (abt 6 oz ea) halved crosswise, and seeded
• 4 tablespoons extra-virgin olive oil

Details

Servings 8

Preparation

Step 1

Place the bread in a food processor with the garlic and 3 tablespoons of the parsley. Pulse the machine on and off to achieve coarse crumbs. Remove to a bowl; season with the thyme, salt and pepper.

Scoop out the tomato pulp and chop; combine with the crumbs and 2 tablespoons oil. Spoon the mixture into the tomato halves. Place on a baking sheet; drizzle with remaining oil. Bake in a 350 degree oven for 20 minutes. Remove from the oven.

Before serving, broil the tomatoes until just golden brown, about 30 seconds. Garnish with the remaining tablespoon of parsley. Arrange on a platter and serve immediately.

This recipe yields 8 servings.

Per serving: 110 calories, 10g carbohydrate, 2g protein, 7g fat, no cholesterol.