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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (159g) Recipe makes 4 servings |
||
| Calories 61 | ||
| Calories from Fat 20 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.3g | 3% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 6mg | 2% | |
| Sodium 133mg | 5% | |
| Potassium 345mg | 9% | |
| Total Carbohydrate 6.5g | 2% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 4.8g | ||
| Protein 4.5g | 9% | |
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Buttermilk Baked Tomatoes
By: Linda B
May 27, 2004
Tasty baked tomatoes that I often make in the summer when I am dieting. Only 1 WW point for a whole tomato! I found recipe years ago in The Calculating Cook, a gourment cookbook for diabetics and dieters.
SERVES 4 -8
Ingredients
- 4 medium tomatoes
- 1/2 cup buttermilk
- 1/4 cup parmesan cheese or romano cheese, grated
- salt
- fresh ground black pepper
Directions
1
Cut tomatoes in half, seed, and place cut side up in broiler safe baking dish.2
Pour 1 tablespoon of buttermilk into each tomato half then sprinkle top of each with cheese, salt and pepper.3
Bake at 400 degrees Fahrenheit for 15 minutes; then place under broiler until lightly browned.4
You may add oregano, basil, tarragon, garlic, or rosemary for a flavor change.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Tomatoes
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Dietary > Diabetic
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Cheerful Cindy
On Jun 13, 2009
Wow! I wasn't sure that I would like these because I'm not fond of buttermilk (other than in baked goods) but I gave it a try and they are delicious! I can see them becoming addictive as I'm already planning to make more tomorrow. Thanks Linda
From: Abby Girl
On Feb 17, 2009
Loved them!! I did try it with different cheese (bocconcinni), but I preferred the parmesan cheese. I cut them in half with the core on top as they sat better.... used a 1T measuring spoon (or mellon ball) to scoop out the flesh of the tomato...added the cheese, salt and pepper, then filled it with the buttermilk. I did make this ahead of time....let it sit on the counter to bring it to room temperature, then cooked it in my little toaster oven!! I made this with Rita's Veal Osso Buco (54107) and loved the presentation!! I would definately do this one again, because this is the 2 items that I always have in my house!!
From: Derf
On Nov 23, 2004
Made these about a week ago and soo sorry forgot to review them, they were delicious!! I used smoked Gouda cheese because that is what I had in and added fresh oregano from the garden, love the buttermilk, gives them a nice tang, we will be making these again, great recipe for all the fresh tomatoes this time of year. Thanks for sharing. — posted Jul 25, 2004,3 members found this helpful UPDATE: Used parmesan cheese this time and did the recipe exactly, they were just as good as we remembered, love them!!
From: Kim D.
On Jul 12, 2005
The buttermilk gave these baked tomatoes some "zing". I used Parmesan cheese and sprinkled the tops with a little basil. Very tasty! Thanks Linda B!
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