Tomato Oven-Roasted

Name: Tomato Oven-Roasted
Yield: 6
Ingredients: 6 large, ripe tomatoes; 1 tablespoon of coarse salt; 1 clove of garlic; 1 cup of parsley leaves; 1 cup of thyme; 1/2 cup of breadcrumbs; 3 tablespoons of olive oil; Black pepper to taste

1
6 large, ripe tomatoes
2
1 tablespoon of coarse salt
3
1 clove of garlic
4
1 cup of parsley leaves
5
1 cup of thyme
6
1/2 cup of breadcrumbs
7
3 tablespoons of olive oil
8
Black pepper to taste

Ingredients

1
6 large, ripe tomatoes
2
1 tablespoon of coarse salt
3
1 clove of garlic
4
1 cup of parsley leaves
5
1 cup of thyme
6
1/2 cup of breadcrumbs
7
3 tablespoons of olive oil
8
Black pepper to taste

Directions

1
Cut each tomato in half horizontally
2
Remove the seeds and sprinkle the inside with coarse salt
3
Let it sit for 20-25 minutes
4
While that's happening, finely chop the garlic, parsley, and thyme
5
Mix them together and season with black pepper
6
Set aside
7
Place the seasoned tomatoes on paper towels, cut side down, to drain
8
After draining, pat dry inside with paper towels
9
Stuff each tomato with the herb mixture and sprinkle with breadcrumbs
10
Place them in a preheated oven at 180°C (350°F), untiled with 2 tablespoons of olive oil
11
Douse with the remaining olive oil and roast until tender
12
Serve warm
13
116 calories per serving