The Comfort of Tomatoes and Toast

Ingredients:

  • 4 medium-sized tomatoes
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 2 Tablespoons Parmesan cheese
  • 4 slices dry toasted whole wheat bread

Directions:

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Preheat broiler.
  3. Slice tomatoes in half and place on tray.
  4. Season with salt and pepper and broil 4 inches away from the heat for about 5 minutes.
  5. Serve on top of toast slices.
  6. Sprinkle with Parmesan cheese.
  7. Serve warm.

Nutrition Facts (Per Serving):

calories, 118; carbohydrate, 19 g; protein, 7 g; total fat, 2 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 3 mg; fiber, 6 g; total sugars, 6 g; sodium, 276 mg; calcium, 213 mg; folate, 58 mcg; iron, 1 mg; percent calories from fat, 15%.

Makes 4 servings, one slice each. Recipe from "Do Yourself a Flavor" by Graham Kerr.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

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The Comfort of Tomatoes and Toast

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The Comfort of Tomatoes and Toast
Dinner
Lunch
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Ingredients

  • 4 medium-sized tomatoes
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 2 Tablespoons Parmesan cheese
  • 4 slices dry toasted whole wheat bread

Directions

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Preheat broiler.
  3. Slice tomatoes in half and place on tray.
  4. Season with salt and pepper and broil 4 inches away from the heat for about 5 minutes.
  5. Serve on top of toast slices.
  6. Sprinkle with Parmesan cheese.
  7. Serve warm.

Nutrition Facts (Per Serving)

calories, 118; carbohydrate, 19 g; protein, 7 g; total fat, 2 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 3 mg; fiber, 6 g; total sugars, 6 g; sodium, 276 mg; calcium, 213 mg; folate, 58 mcg; iron, 1 mg; percent calories from fat, 15%.

Makes 4 servings, one slice each. Recipe from "Do Yourself a Flavor" by Graham Kerr.

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