Home > Low Fat Recipes > Vegetable and Vegetarian Dishes > Herby Baked Tomatoes
Herby Baked Tomatoes
Ingredients
675g/1½ lb large red and yellow tomatoes
10ml/2 tsp red wine vinegar
2.5ml/½ tsp wholegrain mustard
1 garlic clove, crushed
10ml/2 tsp chopped fresh parsley
10ml/2 tsp snipped fresh chives
25g/1oz/½ cup fresh fine white breadcrumbs, for topping
Salt and black pepper
Details
Serves: 4
Method
Preheat the oven to 200°C/400°F/Gas 6. Thickly slice the tomatoes and arrange half of them in a 900ml/1½ pint/3¾ cup ovenproof dish.
Mix the vinegar, mustard, garlic and seasoning together. Stir in 10ml/2 tsp cold water. Sprinkle the tomatoes with half the parsley and chives, then drizzle over half the dressing.
Lay the remaining tomato slices on top, overlapping them slightly. Drizzle with the remaining dressing.
Sprinkle over the breadcrumbs. Bake for 25 minutes or until the topping is golden. Sprinkle with the remaining parsley and chives. Serve immediately, garnished with sprigs of parsley.
COOK'S TIP:- Use wholemeal breadcrumbs in place of white, for added colour, flavour and fibre. Use 5-10ml/1-2 tsp mixed dried herbs, if fresh herbs are not available.
NUTRITION NOTES Per portion:- Energy 37Kcals/156kj, Fat 0.49g, Saturated Fat 0.16g, Cholesterol 0, Fibre 1.36g
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