Directions:
- Remove cores from tomatoes; cut each tomato in half crosswise. Arrange tomatoes in a shallow 1-quart baking dish.
- Combine breadcrumbs, butter, and seasonings in a small mixing bowl; mix well. Spread 1 tablespoon of breadcrumb mixture over cut surface of each tomato. Cover with plastic wrap; refrigerate overnight.
- Remove plastic wrap, and let tomatoes stand at room temperature 10 minutes. Bake, uncovered, at 350° for 25 minutes or until topping is golden brown. Garnish each tomato half with chopped parsley, if desired, before serving. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.98 Kcal (301 kJ) | ||
| Calories from fat | 41.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 325.05mg | 14% | |
| Potassium | 233.7mg | 5% | |
| Total Carbs | 6.82g | 2% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 63.83 Kcal (267 kJ) | ||
| Calories from fat | 36.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 7% | |
|---|---|---|---|
| Cholesterol | 10.15mg | 4% | |
| Sodium | 288.28mg | 14% | |
| Potassium | 207.26mg | 5% | |
| Total Carbs | 6.05g | 2% | |
| Sugars | 2.7g | 12% | |
| Dietary Fiber | 1.02g | 5% | |
| Protein | 1.26g | 3% | |
| Vitamin C | 11.9mg | 22% | |
| Iron | 0.4mg | 3% | |
| Calcium | 18.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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