Parmesan Stuffed Tomatoes

1. Combine bread crumbs with Parmesan, parsley, chives, tarragon, and pepper.

2. Mix onion, seasoned bread crumbs, and melted butter.

3. Cut tomatoes in half (horizontally) and seed them.

4. Fill with bread crumbs and bake in buttered baking dish for about ten minutes at 350 degrees.

5. Starting with room temperature tomatoes reduces cooking time and helps assure a firm tomato is served to guests.

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Nutrient	Quantity
Total fats	58.5414 g
Protein	45.7402 g
Carbohydrates	89.7514 g
Energy	996.6666 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4934 g
Water	929.5764 g
Aspartic acid	3.2287 g
Calcium, Ca	940.0103 mg
Lutein + zeaxanthin	1765.6465 g
Fiber, total dietary	23.6113 g
Carotene, beta	4757.96 g
Niacin	12.4564 mg
Vitamin A, RAE	457.6494 g
Arginine	3.2905 g
Riboflavin	0.8172 mg
Tocopherol, beta	0.0894 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.1064 g
Glutamic acid	8.6375 g
Sodium, Na	598.7897 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2204 g
Total lipid (fat)	58.5414 g
Manganese, Mn	3.1429 mg
Fructose	13.15 g
Proline	1.1341 g
Fatty acids, total saturated 16:0	5.6261 g
Fatty acids, total saturated 8:0	0.0247 g
Sucrose	0.6935 g
Choline, total	72.3292 mg
Sugars, total	27.291 g
Serine	1.3819 g
Fatty acids, total saturated 10:0	0.0514 g
Fatty acids, total saturated 18:0	2.6211 g
Vitamin B-6	1.0476 mg
Selenium, Se	17.8745 g
Ash	13.4291 g
Fatty acids, total saturated 18:1 undifferentiated	21.1303 g
Pantothenic acid	1.7656 mg
Phenylalanine	1.3624 g
Copper, Cu	2.4584 mg
Betaine	1.1683 mg
Thiamin	1.8562 mg
Retinol	15.6 g
Methionine	0.731 g
Iron, Fe	8.6258 mg
Carbohydrate, by difference	89.7514 g
Phosphorus, P	1383.1248 mg
Folate, total	294.128 g
Tocopherol, gamma	1.2836 mg
Fatty acids, total saturated 4:0	0.0648 g
Lycopene	22991.5844 g
Alanine	1.3571 g
Cholesterol	8 mg
Valine	1.3447 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	24.2394 g
Glycine	1.6071 g
Carotene, alpha	902.7648 g
Glucose (dextrose)	12.5539 g
Fatty acids, total saturated 14:0	0.344 g
Zinc, Zn	8.3062 mg
Isoleucine	1.0694 g
Fatty acids, total saturated 12:0	0.0582 g
Fatty acids, total polyunsaturated	24.7614 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	1.846 g
Tocotrienol, alpha	0.1369 mg
Vitamin A, IU	8840.3734 IU
Folate, DFE	294.128 g
Tryptophan	0.5143 g
Vitamin C, total ascorbic acid	146.5448 mg
Phytosterols	76.7607 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Fatty acids, total saturated 6:0	0.0387 g
Tyrosine	1.007 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	274.5178 g
Fatty acids, total saturated	9.2134 g
Histidine	0.7432 g
Fatty acids, total monounsaturated	21.4796 g
Threonine	1.1212 g
Folate, food	294.128 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	4.9772 mg
Magnesium, Mg	244.3899 mg
Lysine	0.9521 g
Potassium, K	3059.0001 mg
Cystine	0.4962 g
Fluoride, F	22.1083 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	4 ounces	646.38	29.6995	54.432
Onion	1	28	6.538	0.07
Parmesan cheese	0.5 cup	148	16	2
Tomato	4	160.8396	34.7592	1.7871
Parsley	3 tablespoons	4.104	0.7216	0.0901
Pepper	1 teaspoon	5.773	1.4708	0.075
tarragon	1 teaspoon	1.77	0.3013	0.0434
chive	2 tablespoons	1.8	0.261	0.0438
breadcrumb	0.5 cup	0	0	0