** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut the tomatoes in half, score the cut surface with a sharp knife, press in some salt and when it has dissolved, turn the tomatoes upside down on a plate and leave them for 1-2 hours.
2. Cut the crusts off the bread and rub on both sides with the garlic.
3. Sprinkle with olive oil and leave to soften.
4. Mix the parsley with the olives and bread, season well.
5. Squeeze the juice and pulp from the tomatoes and press in the bread and parsley mixture.
6. Put the tomatoes into a gratin dish, sprinkle with more olive oil and cook under the grill, slowly at first then closer to the heat to brown the surface.
7. Serve at once, with shavings of parmesan cheese on top if desired.
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Dietary Notes:
This recipe is low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 38% of your daily recommended intake per serving. This recipe is high in Vitamin C with 48% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Garlic, Fructose Malabsorption allergies.
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