Baked Parmesan Tomatoes

Low Phosphorus Low Protein Vegetarian Egg-Free No Shellfish Nut-Free Gluten-Free American Italian Mediterranean Dinner Side

Baked Parmesan Tomatoes

Low Phosphorus Low Protein Vegetarian Egg-Free No Shellfish Nut-Free Gluten-Free American Italian Mediterranean Dinner Side
4 Servings
Prep time: 5 minutes
Total time: 20 minutes

Description

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 country bread.

Directions

  1. Preheat oven to 450° F.
  2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories86 cal
  • Total Fat6.3 g
  • Saturated Fat1.5 g
  • Cholesterol4 mg
  • Sodium387 mg
  • Carbohydrate Total5.7 g
  • Protein2.5 g
  • Phosphorus61 mg
  • Potassium304 mg
  • Fiber1.6 g
  • Calcium58 mg

Ingredients

  • 4 tomatoes, halved horizontally
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil

Ingredients

  • 4 tomatoes, halved horizontally
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil
  • 4 tomatoes, halved horizontally
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil

Description

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 country bread.

Directions

  1. Preheat oven to 450° F.
  2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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