Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
624
Calories
15g
Protein
15g
Fat
107g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 medium vine ripened tomatoes cut in half
- 2 tablespoons parsley minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1 tablespoon garlic finely minced
- 2 teaspoons chives minced
- 1 teaspoon thyme minced
- ½ cup dry bread crumbs
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Directions
1
Preheat oven to 400°F.
2
Prepare tomatoes and set aside.
3
Combine remaining ingredients except for bread crumbs, pepper and salt.
4
Add bread crumbs and mix well.
5
Season with pepper and salt and spread mixture evenly over each tomato half then place tomatoes in a baking dish and bake for 10 minutes.
6
Category:Cathy's Recipes
7
Category:Casserole Recipes
8
Category:Vegetarian Recipes
9
Category:Vine tomato Recipes
Recipe sourced from
fandom