‘Tis the Season for Tomatoes!
A sprinkle of parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat bread. As a result of this scrumptious dish, you get vitamin A and C, potassium, and calcium.
Baked Parmesan Tomatoes
4 tomatoes, halved horizontally in thick slices
¼ c. freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
¼ teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra virgin olive oil
1. Preheat oven to 450 degrees.
2. Place tomatoes cut-side up on a baking sheet. Top with parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Per serving: 91 calories; 6 g fat (2 g sat, 4 g mono); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 375 mg sodium; 363 mg potassium.
Recipe courtesy of EatingWell: http://www.eatingwell.com/recipes/baked_parmesan_tomatoes.html