RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3438
| View Recipe |
|
|
| Recipe Name: |
Herb and Panko Crusted Baked Tomatoes - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
5.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.75
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
|
Directions:
Preheat oven to 375 degrees.
Gently scoop seeds from tomato halves. Set aside.
Place breadcrumbs, Parmesan, parsley, oregano, rosemary, and thyme in a small mixing bowl and toss together. Add melted butter and stir together until mixture is completely coated in butter. Season with salt and pepper.
Fill and top each tomato with about 3 1/2 tablespoons breadcrumb mixture.
Place each stuffed tomato onto a parchment lined baking sheet and bake for 20 to 25 minutes or until tomatoes soften and top have turned golden brown.
Allow tomatoes to cool for 5 minutes and serve. |
|
|
|
| Nutrition per Serving: |
| Calories: |
86 |
Total Carbs: |
17.4 |
Net Carbs: |
15.4 |
| Cholesterol: |
0.0 |
Fat: |
0.8 |
Protein: |
3.03 |
| Fiber: |
1.92 |
Sodium: |
36.12 |
|
|
|
Average Rating:
Fatal error: Uncaught Error: Call to undefined function myDB_query() in /home2/sparkure/public_html/Cookbook/modules/recipes/view_review.php:8
Stack trace:
#0 /home2/sparkure/public_html/Cookbook/modules/recipes/view.php(387): include()
#1 /home2/sparkure/public_html/Cookbook/index.php(89): include('/home2/sparkure...')
#2 {main}
thrown in
/home2/sparkure/public_html/Cookbook/modules/recipes/view_review.php on line
8
