1 Picture
Ingredients
- 6 servings
- 6 whole tomatoes
- 1/2 tsp. sea salt
- 2 cloves garlic, chopped
- 2 anchovy filets, rinsed
- 6 tbsp. fresh parsley, chopped (or substitute fresh basil for all or part)
- 8 tbsp. panko
- fresh thyme
- 1 tbsp. olive oil
- 2 tbsp. grated parmesan cheese
- 1 tbsp. grated gruyere or 4-cheese blend per tomato half
Details
Adapted from foodnetwork.com
Preparation
Step 1
* Cut tomato(es) in half and remove seeds. Salt lightly and set upside down on paper towels to drain.
* Mix the salt and garlic in a mortar until you have a paste. Pound in the anchovy and the parsley. When the parsley has been thoroughly incorporated, add a tablespoon of the bread crumbs and mix well. Add one tablespoon of the oil and stir to make a thick paste. Stir in the parmesan. (Alternately, use mini food processor)
* Place tomatoes cut side up in an oiled baking dish. Smear some of the garlic/anchovy paste on each half. Combine the remaining bread crumbs with the thyme and the shredded cheese and enough olive oil to moisten and sprinkle on top of the tomato.
* Bake for 20 minutes or until thoroughly softened and starting to brown on top.
* Serve hot or at room temperature.
*NUTRITION:*
* Calories - 124
* Fat - 5.8
* Sat Fat - 2.3
* Carbs - 12.3
* Fibre - 2.2
* Protein - 6.9
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