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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat broiler in oven. | 2. Have baking rack in centre rack of oven. | 3. With a sharp knife make several incisions crosswise in pulp of the tomatoes and in these, rub salt, pepper and crushed garlic. | 4. Put tomato halves, cut side up, in baking pan just large enough to hold them. | 5. Pour 1 tblsp olive oil over minced parsley and stir to coat. | 6. Distribute parsley evenly over the 8 halves, pressing down lightly. | 7. Drizzle a teaspoon of olive oil over each tomato half and cook under the grill until tomatoes have softened and are slightly charred on cut surface. | 8. Serve with grilled or roasted meats. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4		vine-ripened cut cut	167.44	37.128	8.736	1.456
garlic	8	cloves	crushed	35.76	7.9344	1.5264	0.12
parsley	1	cup	minced	21.6	3.798	1.7819999999999998	0.474
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt				-	-	-	-
pepper				-	-	-	-
olive oil	8	teaspoons		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.