Broiled Tomatoes Parmesan
Source of Recipe
Diabetic Newsletter - e-mail
Exchanges
Makes: 4 Servings
- 2 medium ripe tomatoes (12 to 14 ounces total)
- 1 clove garlic, minced
- 2 teaspoons olive oil
- 1 tablespoon minced fresh basil, or 1 teaspoon dried basil
- 1/4 teaspoon freshly ground pepper
- 1/2 cup fresh soft bread crumbs, or 1 slice bread, crumbled
- 1 tbsp freshly grated Parmesan cheese
Cut the tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with nonstick spray.
Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6 inches from the heat source until hot, about 5 minutes.
While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes. Return to the broiler until the crumbs are browned, about 2 minutes. Serve immediately.
One (1/2 tomato)serving equals: Calories: 60; Fat: 3 g; Cholesterol: 1 mg; Sodium: 62 mg; Carbohydrate: 7 g; Dietary Fiber: 1 g; Sugars: 3 g;, Protein: 2 g
++++ Exchanges: 1 Vegetable; 1/2 Fat
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