Greek Tomatoes - 7g Carbs, 2g Fiber
From The American Institute for Cancer Research AICR
Tempting Tomatoes
Tomato season is coming to an end, so don�t delay and try this
delicious Greek-inspired recipe. These baked tomato halves are a
quick and tasty side dish, served warm and bubbly from the oven,
perfect to accompany broiled or grilled fish or chicken. Better
yet, fresh tomatoes are a delicious source of vitamin C, and even
more important, lycopene, the cancer-fighting antioxidant. The
oregano, basil and thyme are ideal seasonings for tomatoes that
will please almost any taste bud.
2 large ripe tomatoes, halved
1 slice whole-wheat bread, crusts removed
4 Tbsp reduced-fat feta cheese
1 garlic clove, finely minced
2 tsp olive oil
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
Salt and freshly ground black pepper, to taste
Preheat the oven to 350 degrees. Gently squeeze the tomatoes or use
a spoon to remove the seeds.
In a blender or food processor, add the slice of bread and blend or
chop on low until you have breadcrumbs. In a small bowl, combine the
breadcrumbs, feta cheese, garlic, oil, oregano, basil, thyme and salt
and pepper, to taste.
Spoon the crumb mixture into each halved tomato and place them in a
casserole dish.
Bake the tomatoes uncovered for 30-40 minutes, until the tomatoes are
soft, but not mushy (test them with a knife for tenderness), and the
topping is golden brown.
Makes 4 servings
Each serving is half of a tomato
Per serving:
79 Calories, 3g Total Fat (1g Saturated Fat), 7g Carbohydrates,
3g Protein, 2g Dietary Fiber, 146mg Sodium