Provencal Roast Tomatoes

1. Preheat oven to 350 degrees.

2. Combine breadcrumbs and herbs in a bowl and season with salt and pepper.

3. Halve each tomato horizontally and scoop out the core and seeds with a teaspoon, being careful not to break through the skin.

4. Sprinkle garlic into each tomato, then top with the breadcrumb mixture and place in a shallow baking dish.

5. Drizzle with the olive oil and bake for 40 minutes, or until soft.

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Nutrient	Quantity
Total fats	28.9016 g
Protein	20.393 g
Carbohydrates	39.336 g
Energy	465.7223 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2722 g
Water	726.7004 g
Aspartic acid	1.2548 g
Calcium, Ca	219.0677 mg
Lutein + zeaxanthin	356.3 g
Fiber, total dietary	9.3678 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	2715.616 g
Niacin	4.4503 mg
Vitamin A, RAE	266.502 g
Arginine	0.2308 g
Riboflavin	0.396 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0186 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	3.2617 g
Sodium, Na	134.6753 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3547 g
Total lipid (fat)	28.9016 g
Manganese, Mn	0.9385 mg
Fructose	0.035 g
Proline	0.2243 g
Fatty acids, total saturated 16:0	3.2706 g
Sucrose	0.0273 g
Choline, total	101.0955 mg
Sugars, total	29.2586 g
Serine	0.2476 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.6136 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.6972 mg
Selenium, Se	12.5829 g
Ash	4.6351 g
Fatty acids, total saturated 18:1 undifferentiated	19.5212 g
Pantothenic acid	3.6787 mg
Phenylalanine	0.2461 g
Copper, Cu	0.8363 mg
Betaine	0.3422 mg
Thiamin	0.5119 mg
Retinol	17 g
Methionine	0.0785 g
Iron, Fe	5.9293 mg
Carbohydrate, by difference	39.336 g
Phosphorus, P	313.248 mg
Folate, total	84.734 g
Tocopherol, gamma	0.9652 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Alanine	0.2695 g
Cholesterol	28.3333 mg
Valine	0.25 g
Fatty acids, total saturated 18:2 undifferentiated	3.2485 g
Glycine	0.2404 g
Carotene, alpha	568.44 g
Glucose (dextrose)	0.0581 g
Fatty acids, total saturated 14:0	0.0012 g
Zinc, Zn	1.1999 mg
Isoleucine	0.2298 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.0074 g
Fatty acids, total polyunsaturated	3.5889 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.3538 g
Vitamin A, IU	5061.0317 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	84.734 g
Tryptophan	0.0737 g
Vitamin C, total ascorbic acid	171.375 mg
Phytosterols	65.76 mg
Galactose	0.0188 g
Fatty acids, total polyunsaturated 18:1 c	0.0214 g
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.1659 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	130.4741 g
Fatty acids, total saturated	4.0527 g
Histidine	0.138 g
Fatty acids, total monounsaturated	19.994 g
Threonine	0.2336 g
Folate, food	84.734 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	2.648 g
Vitamin E (alpha-tocopherol)	7.5144 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	95.6253 mg
Lysine	0.3411 g
Potassium, K	1669.1583 mg
Cystine	0.1213 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Tomato	4	167.44	37.128	1.456
Oregano	1 tablespoon	7.95	2.0676	0.1284
Pepper	0	0	0	0
Garlic Clove	6	50.4333	0	0.2833
Basil	2 tablespoons	1.219	0.1404	0.0339
breadcrumb	2 ounces	50.4333	0	0.2833
flat leaf parsley	2 tablespoons	50.4333	0	0.2833