Herb Baked Tomatoes
This side dish goes great with any grilled poultry, meat or fish.

Servings: 4

• 2 tomatoes, halved horizontally and seeded
• 1/2 cup fine fresh multi grain bread crumbs
• 1/4 cup finely chopped shallots
• 1 teaspoon minced garlic
• 1/2 cup finely chopped fresh basil leaves
• 1/4 teaspoon dried thyme, crumbled
• 2 teaspoons extra-virgin olive oil
• 4 teaspoons Parmesan cheese for garnish (optional)

Sprinkle the insides of the tomatoes with salt, arrange the tomato halves, cut sides down, on layers of paper towels, and let them drain for 1 hour. In a bowl stir together the bread crumbs, the shallots, the garlic, the basil, the thyme, and salt and pepper to taste and stir in the oil. Arrange the tomato halves, cut sides up, in a shallow baking pan and divide the bread crumb mixture among them.

Bake the tomatoes in the upper third of a preheated 450°F oven for 10 minutes, or until the topping is golden. (Do not over-cook the tomatoes or they will lose their shape.)

Garnish each tomato half with 1 teaspoon grated Parmesan cheese. (optional)

Per Serving: 65 Calories; 3g Fat (41.9% calories from fat); 1g Saturated Fat; 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

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