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Baked Tomatoes Provencale Recipe
|Garlic||2 Clove (10 gm), minced|
|Shallot||1 , minced|
|Finely chopped fresh italian flat leaf parsley||2 Tablespoon|
|Finely chopped fresh basil||2 Tablespoon|
|Finely chopped thyme||1 Teaspoon|
|Coarsely ground black pepper||To Taste|
|Olive oil||10 Teaspoon (3 Tablespoons Plus 1 Teaspoon)|
|Ripe tomatoes||4 Large, cut in half crosswise|
Serving size: Complete recipe
Calories 631 Calories from Fat 459
% Daily Value*
Total Fat 52 g80.1%
Saturated Fat 7.2 g36%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 448.6 mg18.7%
Total Carbohydrates 41 g13.5%
Dietary Fiber 11.4 g45.5%
Sugars 19.6 g
Protein 10 g19.8%
Vitamin A 214.3% Vitamin C 251.8%
Calcium 22% Iron 37.2%
*Based on a 2000 Calorie diet
Place garlic, shallot, herbs, salt and pepper, and 3 tablespoons of the oil in bowl and mash to a coarse paste with the back of a wooden spoon.
Grease baking dish with remaining oil.
Place tomato halves in dish, cut-side up, and spread with herb mixture.
Bake 10 minutes, or until topping begins to bubble.
Serve hot or at room temperature.