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Baked Italian Tomatoes

Per Serving

Baked Italian Tomatoes

Makes: 4 servings
Serving Size: 1/2 tomato
Calories 75
Fat 4.5 g
Saturated Fat 1 g
Carbohydrate 7 g
Fiber 2 g
Sugars 3 g
Cholesterol 5 mg
Sodium 195 mg
Protein 3 g
Choices: Vegetable 1, Fat 1
  • Makes: 4 servings
  • Serving Size: 1/2 tomato
  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes


2 large ripe tomatoes
1 slice whole-wheat bread, crusts removed
2 Tbsp. grated Parmesan cheese
1 clove garlic, minced
1 Tbsp. olive oil 1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. freshly ground black pepper


  1. Preheat oven to 350°F. Cut each tomato horizontally into two halves. Scoop out the seeds, and then place tomato halves cut-side down onto a double thickness of paper toweling and let drain for 30 minutes.
  2. Meanwhile, in a blender or food processor, make crumbs of the whole-wheat bread. In a bowl, combine the breadcrumbs, Parmesan cheese, garlic, olive oil, oregano, basil, thyme, salt, and pepper.
  3. Spread some of the crumb mixture onto each tomato half.
  4. In a casserole dish, bake the tomatoes, uncovered, for about 25 to 30 minutes, until the tomatoes are soft, but not mushy, and the topping is brown.

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