Baked tomato side dish with peso

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* Exported from MasterCook *

 

Little Tomato Pesto " Napoleons "

 

Recipe By :Rozanne Gold: Healthy 1-2-3

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds ripe tomatoes -- as follows

four medium red

two medium-large yellow

two medium-large green

2 medium yellow onions

6 tablespoons pesto sauce

 

Preheat oven to 325F.

 

Wash tomatoes and dry thoroughly. Cut red tomatoes in half horizontally. Lightly

coat 8 custard cups with nonstick vegetable spray and place tomatoes in them cut

side up.

 

Peel onions and cut each into 12 slices. Top each tomato with 1 onion slice.

Spread 1 teaspoon pesto over each onion slice.Cut each yellow tomato into 4

thick slices. Place a slice on top of each pesto-smeared onion slice. Top with

another onion slice. Spread 1 teaspoon pesto on top.

 

Cut each green tomato into 4 thick slices. Place on top of onion. Top with

another thin slice of onion. Spread with 1/4 teaspoon pesto.

 

Place custard cups on a rimmed baking sheet. Bake for 1hr 30 mins, carefully

pouring off liquid every 30 minutes, and pressing down napoleons with a spatula.

Collect all juices in a small bowl.

 

When finished, let napoleons cool for a few minutes. Place juices in a small

nonstick skillet and cook over high heat until juices are syrupy—reduced to

about 1/2 cup. Add kosher slat and freshly ground black pepper to taste. Turn

napoleons out onto a platter. Pour reduced juices over top and serve.

 

 

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Per Serving (excluding unknown items): 100 Calories; 6g Fat (48.7% calories from

fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 92mg

Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

 

NOTES : " These intensely flavored layers of vegetables stack up a rainbow of

benefits: antioxidant, antiviral, antimicrobial—but certainly not

antigastronomadic (gastronomadic is a word invented by the French chef Careme to

describe tourist who are lovers of regional food specialties). Bake these in

custard cups and think of Provence. Delicious hot, cold, or in-between. "

 

Nutr. Assoc. : 0 2130706543 2130706543 2130706543 0 0

 

 

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