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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Provencal Roasted Florida Tomatoes

(Photo Below)
Amount Ingredient
4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh breadcrumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
  kosher salt and freshly ground pepper to taste
1/2 teaspoon dried oregano
  olive oil or nonstick olive oil spray

Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray or olive oil. Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper and oregano. Drizzle lightly with olive oil or spray with nonstick olive oil spray. Bake for 20 minutes in preheated oven, or until top is lightly toasted. Tip: This is a perfect recipe for those tomatoes that are not quite ripe enough to eat raw. Use your best olive oil with this recipe.

4 servings

Nutritional Value Per Serving
Calories 110; Total Fat 2g; Cholesterol 2mg; Sodium 180mg; Total Carbohydrates 17g; Protein 4g

Look for "Fresh from Florida" ingredients at your grocery store.

Provencal Roasted Florida Tomatoes

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