Baked Provencal Tomatoes

1. Heat the oven to 400 degrees F.

2. Cut the tomatoes in half at the waist. Lay them cut-side up in a baking dish, and season with salt, and pepper. Mix the bread crumbs, parsley, and garlic in a small bowl, and sprinkle evenly over the tops of the tomatoes, and then drizzle over a little olive oil. Bake the tomatoes until hot and slumping, about 20 minutes.

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Nutrient	Quantity
Total fats	1.029 g
Protein	4.6333 g
Carbohydrates	20.3711 g
Energy	94.398 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0157 g
Water	470.1288 g
Aspartic acid	0.6901 g
Calcium, Ca	59.874 mg
Lutein + zeaxanthin	816.958 g
Fiber, total dietary	6.0924 g
Carotene, beta	2401.282 g
Niacin	2.9934 mg
Vitamin A, RAE	222.638 g
Arginine	0.1269 g
Riboflavin	0.1005 mg
Tocopherol, beta	0.0492 mg
Glutamic acid	2.1542 g
Sodium, Na	27.238 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0052 g
Total lipid (fat)	1.029 g
Manganese, Mn	0.6172 mg
Fructose	6.7404 g
Proline	0.0849 g
Fatty acids, total saturated 16:0	0.1042 g
Choline, total	34.1464 mg
Sugars, total	13.0019 g
Serine	0.1388 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.0409 g
Vitamin B-6	0.434 mg
Selenium, Se	0.4298 g
Ash	2.5886 g
Fatty acids, total saturated 18:1 undifferentiated	0.1588 g
Pantothenic acid	0.471 mg
Phenylalanine	0.1438 g
Copper, Cu	0.305 mg
Betaine	0.492 mg
Thiamin	0.1913 mg
Methionine	0.0334 g
Iron, Fe	1.615 mg
Carbohydrate, by difference	20.3711 g
Phosphorus, P	124.874 mg
Folate, total	79.666 g
Tocopherol, gamma	0.6105 mg
Lycopene	12659.16 g
Alanine	0.1442 g
Valine	0.1038 g
Fatty acids, total saturated 18:2 undifferentiated	0.4049 g
Glycine	0.105 g
Carotene, alpha	496.92 g
Glucose (dextrose)	6.15 g
Fatty acids, total saturated 14:0	0.0003 g
Zinc, Zn	0.9119 mg
Isoleucine	0.0996 g
Fatty acids, total polyunsaturated	0.4206 g
Leucine	0.14 g
Tocotrienol, alpha	0.0492 mg
Vitamin A, IU	4418.742 IU
Folate, DFE	79.666 g
Tryptophan	0.0332 g
Vitamin C, total ascorbic acid	73.394 mg
Phytosterols	34.63 mg
Tyrosine	0.0744 g
Vitamin K (phylloquinone)	101.239 g
Fatty acids, total saturated	0.1455 g
Histidine	0.0746 g
Fatty acids, total monounsaturated	0.164 g
Threonine	0.1421 g
Folate, food	79.666 g
Vitamin E (alpha-tocopherol)	2.6877 mg
Magnesium, Mg	56.77 mg
Lysine	0.1479 g
Potassium, K	1199.122 mg
Cystine	0.0468 g
Fluoride, F	11.316 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0	0	0	0
Tomato	4	88.56	19.1388	0.984
Parsley	1 tablespoon	1.368	0.2405	0.03
Garlic Clove	1	4.47	0.9918	0.015
breadcrumb	1 tablespoon	0	0	0
kosher salt black pepper	0	0	0	0