6 large firm but ripe tomatoes
\n2 T. extra virgin olive oil
\nsalt and pepper freshly ground, to taste
\n1\/2 C. breadcrumbs
\n3 large garlic cloves, minced
\n1\/2 C. chopped, flatleaf parsley<\/p>\n
Cut the tomatoes in half, sprinkle with salt and drain cut side down in a colander, for about 10 minutes. Then dry them well with paper towels. Heat half the olive oil in a large saut\u00e9 pan. Cook the tomato halves, 4 to 6 at a time, cut side down for about 5 minutes or until golden. Place tomatoes in a baking dish sprayed with nonstick cooking spray. Sprinkle with salt and pepper. Preheat oven to 400 degrees. Combine breadcrumbs, garlic and a little of the parsley and spread atop the tomatoes. Drizzle with remaining olive oil. Bake for 10 to 15 minutes. Sprinkle with remaining parsley.<\/p>\n
Yield: 6 servings
\nServing Size: 2 Tomato halves<\/p>\n
Calories: 95
\nFat: 5.3g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 large firm but ripe tomatoes 2 T. extra virgin olive oil salt and pepper freshly ground, to taste 1\/2 C. breadcrumbs 3 large garlic cloves, minced 1\/2 C. chopped, flatleaf parsley Cut the tomatoes in half, sprinkle with salt and drain cut side down in a colander, for about 10 minutes. Then dry them well with paper towels. Heat half the olive oil in a large saut\u00e9 pan. Cook the tomato halves, 4 to 6 at a time, cut…<\/p>\n