Guest guest Posted December 12, 2001 Report Share Posted December 12, 2001 * Exported from MasterCook * Almond-Crusted Baked Tomatoes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium-large ripe tomatoes 1/2 cup sliced almonds with skins 3/4 cup Parmigiano-Reggiano cheese -- freshly grated black pepper -- to taste Preheat overn to 425 degrees. Cut stem ends off tomatoes and scoop out 1/2 inch of tomato flesh. Salt insides of tomatoes and turn them upside down on paper towels to drain. Place almonds in small nonstick skillet and toast over medium heat, tossing occasionally, until golden. Let cool for 5 minutes. Place almonds in bowl of food processor and process until finely ground. Add cheese and freshly ground black pepper and pulse to mix. Fill tomato cavities with almond cheese mixture, mounding it on top. Place tomatoes on baking sheet with a few tablespoons water. Bake for 10 to 15 minutes until tomatoes are soft and stuffing is crusted. Serve warm or at room temperature. Source: " Entertaining 1-2-3 " - - - - - - - - - - - - - - - - - - - Per serving: 26 Calories (kcal); trace Total Fat; (11% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : You could probably substitute regular Parmesan cheese for the fancier Parmigiano-Reggiano. Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.