CHEF JEFF — ONE BYTE AT A TIME: Baked TomatoesGood tomato recipes are to die for this time of the year, when most gardeners have them in abundance.
By: Herald Staff Report,
Good tomato recipes are to die for this time of the year, since most gardeners have them in abundance.
4 to 5 large tomatoes, diced
2 slices bread
1 heaping tablespoon flour
½ cup brown sugar
Pinch of salt
¼ cup fresh basil, chopped (optional)
1 to 2 tablespoons butter
Beat eggs with flour, salt and sugar. Crumble bread and add to egg mixture then add cut up tomatoes. Mix well. Pour into a greased pie pan or baking dish and dot with butter.
Bake at 425 degrees for 10 to 15 minutes. Reduce heat to 400 degrees and bake another 15 minutes or until firm in the middle.
Yield: Serves 6.
Approximate nutritional analysis per serving: 159 calories, 4 grams fat (2 grams saturated), 4 grams protein, 28 grams carbohydrates, 2 grams fiber, 76 milligrams cholesterol, 116 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.