Sliced Tomatoes Baked With Parmesan Cheese

1. Preheat oven to 425 degrees F.

2. Lightly grease a baking pan or cookie sheet with olive oil.

3. Thickly slice the tomatoes and place them in a single layer on the greased pan.

4. In a small bowl make a paste by combining the parmesan cheese, 2 tablespoons olive oil and chopped parsley. Season paste with a few shakes of black pepper.

5. Spread the paste evenly over each tomato.

6. Bake for 15 minutes (top rack) until the tops are golden brown and bubbling.

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Nutrient	Quantity
Total fats	29.758 g
Protein	19.3161 g
Carbohydrates	30.4001 g
Energy	453.568 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2459 g
Water	350.8258 g
Aspartic acid	0.5026 g
Calcium, Ca	361.914 mg
Lutein + zeaxanthin	659.038 g
Fiber, total dietary	4.4934 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	1831.612 g
Niacin	2.2921 mg
Vitamin A, RAE	184.878 g
Arginine	0.081 g
Riboflavin	0.0929 mg
Tocopherol, beta	0.0661 mg
Fatty acids, total saturated 20:1	0.1144 g
Glutamic acid	1.5783 g
Sodium, Na	480.868 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3875 g
Total lipid (fat)	29.758 g
Manganese, Mn	0.4211 mg
Fructose	4.9868 g
Proline	0.0627 g
Fatty acids, total saturated 16:0	3.6455 g
Fatty acids, total saturated 8:0	0.0224 g
Choline, total	31.1154 mg
Sugars, total	10.2055 g
Serine	0.0998 g
Fatty acids, total saturated 10:0	0.0504 g
Fatty acids, total saturated 18:0	0.8003 g
Vitamin B-6	0.3346 mg
Selenium, Se	17.3238 g
Ash	4.4636 g
Fatty acids, total saturated 18:1 undifferentiated	19.8651 g
Pantothenic acid	0.3392 mg
Phenylalanine	0.1038 g
Copper, Cu	0.2285 mg
Betaine	0.391 mg
Thiamin	0.158 mg
Retinol	15.6 g
Methionine	0.0234 g
Iron, Fe	3.3696 mg
Carbohydrate, by difference	30.4001 g
Phosphorus, P	369.564 mg
Folate, total	70.376 g
Tocopherol, gamma	0.681 mg
Fatty acids, total saturated 4:0	0.0648 g
Lycopene	9365.72 g
Alanine	0.1057 g
Cholesterol	8 mg
Valine	0.072 g
Fatty acids, total saturated 18:2 undifferentiated	2.9765 g
Glycine	0.0747 g
Carotene, alpha	367.64 g
Glucose (dextrose)	4.55 g
Fatty acids, total saturated 14:0	0.2011 g
Zinc, Zn	1.8595 mg
Isoleucine	0.07 g
Fatty acids, total saturated 12:0	0.056 g
Fatty acids, total polyunsaturated	3.2224 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0988 g
Tocotrienol, alpha	0.0364 mg
Vitamin A, IU	3412.632 IU
Folate, DFE	70.376 g
Tryptophan	0.0235 g
Vitamin C, total ascorbic acid	54.922 mg
Phytosterols	85.34 mg
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0384 g
Tyrosine	0.0541 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	107.49 g
Fatty acids, total saturated	5.0791 g
Histidine	0.0533 g
Fatty acids, total monounsaturated	20.4019 g
Threonine	0.1029 g
Folate, food	70.376 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	5.8846 mg
Magnesium, Mg	57.94 mg
Lysine	0.1052 g
Potassium, K	1124.002 mg
Cystine	0.0333 g
Fluoride, F	8.372 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Parmesan cheese	0.5 cup	148	16	2
Tomato	2	65.52	14.1596	0.728
Parsley	1 tablespoon	1.368	0.2405	0.03
black pepper	0	0	0	0