Thursday, August 19, 2010

Tomatoes Provençal with Garlic-Parsley Topping

4 medium tomatoes, halved horizontally
2 garlic cloves, minced
1/2 teaspoon coarse sea salt
2 tablespoons minced fresh Italian parsley
3 tablespoons extra-virgin olive oil, divided
1/4 cup fine fresh bread crumbs

1. Line small rimmed baking sheet with foil. Arrange tomato halves on baking sheet, cut-side up.
2. In mini food processor, small bowl with hand blender or in mortar with pestle, process garlic and salt to make paste. Add parsley; pulse until combined. Add 2 tablespoons of the oil; pulse to make thick sauce.
3. Heat broiler. Spoon sauce over tomatoes. Sprinkle with bread crumbs; drizzle with remaining 1 tablespoon oil. Broil 2 to 4 minutes or until browned and tomatoes are slightly soft. Serve hot or at room temperature.

Makes 4 servings

PER SERVING: 120 calories, 10.5 g total fat (1.5 g saturated fat), 1.5 g protein, 6.5 g carbohydrate, 0 mg cholesterol, 220 mg sodium, 1.5 g fiber

Today's Tip: How to Cut a Onion Without Crying
Use sweet onions. Peeling and cutting under running water, chopping near a gas flame, and refrigerating onions before chopping, all methods for reducing the volatility of the sulfide that causes the irritation.

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