ROASTED TOMATOES WITH BREAD CRUMBS
Provided by Bobby Flay
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes.
- Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.
FRIED TOMATOES WITH SEASONED CRACKER CRUMBS
This recipe calls for green onion flavored cracker crumbs, along with parmesan cheese, to coat the tomato slices. Have not made them yet, but they sound easy and flavorful.
Provided by DailyInspiration
Categories Low Protein
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs with cream and dip tomato slices in egg mixture. Combine the remaining ingredients and coat tomato slices on both sides with crumb mixture. In a skillet, heat 2 tablespoons of butter until it is sizzling hot, but not brown. Fry tomato slices for about 3 minutes per side, or until coating is lightly browned. Do this over moderately high heat so that the tomatoes do not get too soft. Serve with steak, roasted meat or chicken.
BAKED FISH WITH TOMATOES, BASIL & CRISPY CRUMBS
A low-fat traybake supper that's full of flavour. Combine lean white fish with cherry tomatoes, a pesto crumb, green beans and broccoli
Provided by Lucy Netherton
Categories Main course
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.
- Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.
- Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.
Nutrition Facts : Calories 257 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.9 milligram of sodium
BAKED TOMATOES
Provided by Guiliano Hazan
Categories Tomato Vegetable Side Bake Vegetarian Condiment Capers Advance Prep Required Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 250°F. Cut away and discard the crust from the loaf of bread and cut the loaf in half lengthwise. Bake for 5 minutes on each side. Let cool for 10 to 15 minutes.
- 2. Raise the oven temperature to 350°F on convection heat or to 375°F in an oven without convection heat.
- 3. Cut the bread into chunks small enough to fit easily in a food processor. Place them in the food processor and pulse until you have fairly even crumbs that are not too fine. Set aside 1 cup of crumbs and reserve any extra for another use.
- 4. Finely chop enough parsley leaves to measure about 2 tablespoons. Peel and finely chop the garlic. Put the parsley, garlic, bread crumbs, capers, salt, and olive oil in a mixing bowl. Mix well until the ingredients are evenly distributed and the bread crumbs are well coated with the olive oil. If there doesn't seem to be enough olive oil to coat them all, add a little more.
- 5. Cut the tomatoes in half crosswise and scoop out all the seeds. Place the tomatoes, cut side up, on a baking sheet. Fill the cavities with a generous amount of the bread-crumb mixture, heaping it on top of each tomato half.
- 6. Bake until a brown crust forms, about 20 minutes. Serve hot or at room temperature.
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