Deviled Tomatoes

1. Preheat oven to 350°F/175°C.

2. Grease a 9-inch square baking pan.

3. Cut 1/3 slice off top of each tomato.

4. Reserve tops for "lids".

5. Remove seeds from each tomato.

6. Melt butter in a saucepan.

7. Add garlic, breadcrumbs and chopped parsley; mix well.

8. Remove from heat.

9. Add cayenne pepper, paprika, mustard, cheese and salt; mix well.

10. Spoon mixture into tomatoes and form in neat mounds, pressing gently in shape with fingertips.

11. Put reserved "lids" on top.

12. Arrange tomatoes, cut sides up, in greased pan, and bake for 15 minutes.

13. Garnish with parsley sprigs and serve hot.

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Nutrient	Quantity
Total fats	17.066 g
Protein	20.6343 g
Carbohydrates	66.0393 g
Energy	443.8966 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1535 g
Water	1008.9911 g
Aspartic acid	2.3318 g
Calcium, Ca	315.2087 mg
Lutein + zeaxanthin	499.2597 g
Fiber, total dietary	15.3226 g
Fatty acids, total saturated 22:0	0.0005 g
Carotene, beta	4331.9983 g
Niacin	7.3919 mg
Vitamin A, RAE	402.4547 g
Arginine	1.1201 g
Riboflavin	0.6095 mg
Tocopherol, beta	0.004 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0052 g
Fatty acids, total saturated 20:1	0.0243 g
Glutamic acid	5.9983 g
Sodium, Na	223.1331 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0618 g
Total lipid (fat)	17.066 g
Manganese, Mn	1.55 mg
Fructose	0.0772 g
Proline	0.5269 g
Fatty acids, total saturated 16:0	1.5994 g
Fatty acids, total saturated 8:0	0.0028 g
Sucrose	0.0093 g
Choline, total	94.9155 mg
Sugars, total	43.4549 g
Serine	0.6489 g
Fatty acids, total saturated 10:0	0.0064 g
Fatty acids, total saturated 18:0	0.7192 g
Vitamin B-6	0.9636 mg
Selenium, Se	6.6012 g
Ash	7.4211 g
Fatty acids, total saturated 18:1 undifferentiated	5.7855 g
Pantothenic acid	5.6502 mg
Phenylalanine	0.6303 g
Copper, Cu	1.474 mg
Betaine	0.0816 mg
Thiamin	1.0439 mg
Retinol	1.95 g
Methionine	0.2882 g
Iron, Fe	7.0268 mg
Carbohydrate, by difference	66.0393 g
Phosphorus, P	570.1516 mg
Folate, total	134.6529 g
Tocopherol, gamma	0.0608 mg
Fatty acids, total saturated 4:0	0.0081 g
Fatty acids, total saturated 22:1 undifferentiated	0.0002 g
Alanine	0.6611 g
Cholesterol	1 mg
Valine	0.6482 g
Fatty acids, total saturated 18:2 undifferentiated	7.1672 g
Glycine	0.7043 g
Carotene, alpha	848.8507 g
Glucose (dextrose)	0.0302 g
Fatty acids, total saturated 14:0	0.0638 g
Zinc, Zn	2.4 mg
Isoleucine	0.5539 g
Tocopherol, delta	0.0029 mg
Fatty acids, total saturated 12:0	0.0079 g
Fatty acids, total polyunsaturated	7.3272 g
Tocotrienol, gamma	0.001 mg
Leucine	0.9026 g
Tocotrienol, alpha	0.0454 mg
Vitamin A, IU	8040.3829 IU
Folate, DFE	134.6529 g
Tryptophan	0.2167 g
Vitamin C, total ascorbic acid	258.2061 mg
Phytosterols	2.576 mg
Galactose	0.0022 g
Fatty acids, total polyunsaturated 18:1 c	0.0184 g
Fatty acids, total saturated 20:0	0.0005 g
Fatty acids, total saturated 6:0	0.0048 g
Tyrosine	0.458 g
Vitamin B-12	0.055 g
Vitamin K (phylloquinone)	173.4013 g
Fatty acids, total saturated	2.5186 g
Histidine	0.3567 g
Fatty acids, total monounsaturated	5.8776 g
Threonine	0.5557 g
Folate, food	134.6529 g
Cryptoxanthin, beta	99.3897 g
Vitamin E (alpha-tocopherol)	4.6071 mg
Magnesium, Mg	143.4703 mg
Lysine	0.6611 g
Potassium, K	2413.754 mg
Cystine	0.2838 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Parmesan cheese	1 tablespoon	18.5	2	0.25
Paprika	0.5 teaspoon	3.243	0.6209	0.1482
Tomato	4	248.2759	55.0525	2.1589
Parsley	1 tablespoon	1.368	0.2405	0.03
Mustard	0.25 teaspoon	0.0787	0.0136	0.0012
Garlic Clove	1	0	0	0
cayenne pepper	0.25 teaspoon	1.431	0.2548	0.0777
parsley sprig	0	0	0	0
white breadcrumb	0.5 cup	0	0	0