Tuesday, August 31, 2010, Issue No. 311

Summer Tomatoes

Tomato season is in full swing. Celebrate this versatile fruit and all its health benefits by trying a broiled approach. Tomatoes are a good source of Vitamin C and potassium, as well as lycopene, a potent phytochemical that may protect against prostate cancer. The lycopene is actually more available after the tomato is cooked. Serve on a bed of fresh leafy greens for an appealing appetizer.

Broiled Tomatoes Provençal

• Olive oil cooking spray
• 4 medium firm, ripe tomatoes
• 1/2 cup bread crumbs, preferably whole wheat
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. chopped flat-leaf parsley
• 2 Tbsp. chopped fresh basil
• 2 cloves garlic, minced
• 2 tsp. extra-virgin olive oil
• Salt and black pepper to taste

Preheat the oven to 350. Lightly spray a 7x11-inch baking dish with cooking spray and set aside.

If necessary, cut a thin slice from the bottom of each tomato so that it will stand upright. Combine the breadcrumbs, Parmesan, parsley, basil, garlic, olive oil, salt and pepper. Cut the tomatoes in half crosswise; then gently squeeze out their seeds. Arrange cut side up in the baking dish. Spoon the breadcrumb mixture evenly over the tomatoes, gently patting down on top of each tomato half. Bake until the breadcrumbs are golden and the tomatoes are softened, about 50 minutes.

Makes 8 servings.

Per serving: 56 calories, 2 g. total fat (<1 g. saturated fat), 8 g. carbohydrate,
2 g. protein, less than 2 g. dietary fiber, 75 mg. sodium.