Cherry Tomatoes With Toasted Topping
Published August 24, 1991
- Total Time
- 20 minutes
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Ingredients
36 firm but ripe cherry tomatoes, about an inch in diameter
½ cup mayonnaise
1 ½ tablespoons bread crumbs
2 teaspoons finely minced chives
Freshly ground black pepper to taste
Nutritional analysis per serving (8 to 12 servings)
3 grams carbs; 5 milligrams cholesterol; 94 calories; 2 grams monosaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 1 gram fiber; 77 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler to very hot. Set a rack on the closest position to the source of heat. Line a baking sheet or broiler pan with foil.
- Step 2
Remove any stems from the cherry tomatoes. Turn them, stem-side down, on the prepared pan. Carefully slice off the top third of each tomato, reserving these pieces of another use.
- Step 3
Combine the remaining ingredients. Cover the cut surface of each tomato with about a teaspoon of the mayonnaise mixture, mounding it slightly.
- Step 4
Place the tomatoes under the broiler and broil for about a minute, until the topping is lightly browned. Arrange the tomatoes on a platter and serve.
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