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Broiled Tomatoes Parmesan

Yield: 4 Servings (1/2 tomato)
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  • 2 medium ripe tomatoes (12 to 14 ounces total)
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • 1 tablespoon minced fresh basil, or 1 teaspoon dried basil
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup fresh soft bread crumbs, or 1 slice bread, crumbled
  • 1 tablespoon freshly grated Parmesan cheese (preferably imported)


  1. Cut tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with non-stick pan spray.
  2. Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6 inches from the heat source until hot, about 5 minutes.
  3. While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes. Return to the broiler until the crumbs are browned, about 2 minutes. Serve immediately.

Nutritional Information (Per Serving)
Protein:2 g
Sodium: 62 mg
Cholesterol:1 mg
Fat: 3 g
Dietary Fiber: 1 g
Sugars: 3 g
Carbohydrates: 7 g
Exchanges: 1 Vegetable, 1/2 Fat

Source: The New Family Cookbook for People with Diabetes

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