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Tomatoes Provencal Recipe
|Bacon slices||4 , diced|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Medium, thinly sliced|
|Fresh mushrooms||1⁄4 Pound, sliced|
|All purpose flour||1 Tablespoon|
|Seasoned salt||1⁄2 Teaspoon|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated, dividded (plus 2 tablespoons)|
Serving size: Complete recipe
Calories 522 Calories from Fat 208
% Daily Value*
Total Fat 24 g36.7%
Saturated Fat 13.3 g66.4%
Trans Fat 0 g
Cholesterol 56.1 mg
Sodium 1354.2 mg56.4%
Total Carbohydrates 61 g20.3%
Dietary Fiber 12.5 g50.1%
Sugars 27.1 g
Protein 24 g47.9%
Vitamin A 112% Vitamin C 162.1%
Calcium 42.3% Iron 20.3%
*Based on a 2000 Calorie diet
Drain bacon, and set aside.
Saute garlic, onion, and mushrooms in skillet until tender.
Stir in bacon, flour, and seasoned salt.
Cut tomatoes into 1/2 inch slices.
Place half of slices in a lightly greased 8 inch square baking dish.
Spoon half of bacon mixture over tomatoes; sprinkle with 3 tablespoons Parmesan cheese.
Dot with butter.
Bake at 350° for 25 minutes.