Nonstick cooking spray
2 large firm under ripe tomatoes, halved crosswise (about 10 ounces each)
1 tablespoon balsamic vinegar
2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
3/4 cup coarse soft whole wheat bread crumbs (1 slice)
2 tablespoons grated Parmesan cheese
Snipped fresh basil (optional)
Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray. Place tomatoes, cut sides up, in bottom of slow cooker. In a small bowl combine vinegar, olive oil, garlic, dried basil, oregano, rosemary, and salt. Spoon evenly over tomatoes in cooker.
Cover and cook on low-heat setting for 2 hours or on high-heat setting for 1 hour.
Preheat a medium nonstick skillet over medium-high heat. Add the bread crumbs and cook for 2 to 3 minutes or until lightly browned, stirring constantly. Remove from heat; stir in Parmesan cheese.
To serve, remove tomatoes from cooker and place on a serving platter. Drizzle cooking liquid evenly over the tomatoes. Sprinkle with the bread crumb mixture. Let stand for 10 minutes to absorb flavors. If desired, garnish with snipped fresh basil.
- Calories - 96
- Carbohydrates - 13g
- Saturated Fat - 1g
- Protein - 3g
- Sodium - 159mg
- Dietary Fiber - 3g