Tomatoes Parmesan
Yield
4 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
tomatoes
ripe |
|
| ¼ | cup |
butter
or margarine |
|
| ½ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| 1 | tablespoon |
oregano
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
tomatoes
ripe |
|
| 59 | ml |
butter
or margarine |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 15 | ml |
oregano
dried |
|
Directions
Wash tomatoes and pat dry.
Cut tomatoes in half crosswise.
Place cut-side-up in a shallow, heat-resistant, non-metallic, baking dish .
Dot each tomato half with about ½ tablespoon butter.
In a small bowl, combine remaining ingredients.
Top each tomato half with some of the cheese mixture.
Heat, uncovered, in Microwave Oven 5 to 6 minutes, or until tomatoes are soft and topping begins to melt.
Do not overcook as tomatoes will become too soft.
Variation: If desired, dry seasoned bread crumbs may be substituted for all or part of the Parmesan cheese.
