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Baked Tomatoes Provencale

  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
  Salt To Taste
  Coarsely ground black pepper To Taste
  Olive oil 10 Teaspoon (3 Tablespoons Plus 1 Teaspoon)
  Ripe tomatoes 4 Large, cut in half crosswise

Preheat oven to 425°.
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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

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

Baked Tomatoes Provencale Recipe