Roasted tomatoes with garlic and parsley
Tomatoes with garlic and parsley is a french starter, originating in the Provence in the South of France.
Equipment
Ingredients
- 4 red tomatoes
- 2 tablespoons of olive oil
- 1 clove of garlic or 1 teaspoon of garlic powder
- 1-2 sprigs of chopped parsley
- 1 tablespoon of dried oregano
- 4 tablespoons of breadcrumbs (optional)
- pinch of salt and pepper
Instructions
- Cut the tomatoes in half and remove some of the seeds.
- Place the tomato halves face down on a lightly oiled pan and let them cook for 5 minutes.
- In a bowl, mix the garlic, chopped parsley, salt, pepper, a pinch of oregano.
- Remove tomatoes from pan and place facing up in a casserole dish that can go to the oven.
- Add the mix on top of each half of tomatoes and then sprinkle liberally with breadcrumbs.
- Lightly oil the top of the tomatoes.
- Put a little water at the bottom of the dish and bake in the oven for 410F (210 ° C) for about 30 minutes.
- Serve while warm, 2 halves of the tomato per person.
Notes
Skip the breadcrumbs to make it keto-friendly and gluten-free.
Nutrition
Serving: 1gCalories: 116kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 78mgFiber: 2gSugar: 4g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
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