Bob works with Persian businessmen, and they often discuss business over lunch. He's wanted me to learn to make Persian rice, and I've just never been able to master it. I probably need some hands-on instruction. Anyway, the restaurants will often serve baked tomatoes on the side, and Bob loves to combine them with his rice. Now, tomatoes I can manage and I've made a version of these for many years. I invariably get a positive comment and a smile when I serve this to Bob, even on plain jasmine rice.
For something more Mediterranean, eliminate the basil and substitute crumbled feta for the Parmesan.
BAKED TOMATOES
Serves 2
4 tomatoes
Oregano
Basil
Salt and pepper
1/2 cup Parmesan cheese
Preheat oven to 350 degrees.
Cut tops off tomatoes. Score the tops to allow tomatoes to open as they bake
Sprinkle with seasonings. Top with 2 tablespoons of grated Parmesan cheese
Bake uncovered for 30-45 minutes, or until very soft.
Serve over basmati rice.
NUTRITION FACTS
Per Serving: 143 Calories; 7g Fat (40.5% calories from fat); 10g Protein; 12g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 394mg Sodium. Exchanges: 1 Lean Meat; 2 Vegetable; 1/2 Fat.
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