1 1/2 cup bread cubes, small, fresh use frenc, h or italian
28 oz canned tomatoes, drained
1/4 cup fresh parsley, coarse chop
1 tbsp olive oil
3 garlic cloves, minced
1/2 tsp dried basil
1/4 tsp pepper
3 tbsp parmesan, freshly grated
Directions
Spread bread crumbs on rimmed baking sheet; Bake in 375F 190C oven or
toast in toaster oven for about 5 minutes or until crisp and lightly
browned.
Meanwhile, cut tomatoes into quarters. In shallow 6-cup casserole,
combine tomatoes, parsley, oil, garlic, basil and pepper. Stir in
bread; sprinkle cheese over top. Bake, uncovered, in 375F 190C oven
for about 20 minutes or until heated through. Per Serving: about 125
calories, 5 g protein, 6 g fat,
14 g carbohydrate
Source: Canadian Living magazine [Nov 95] Presented in an article by
Anne Lindsay. "Health & Well-fare: Delicious Doses of Vitamin C"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Low-Cal: Tomato Gratin Recipe brought to you by Recipe Ideas
Categories: Tomato; Vegetable
The History of Recipes
Academics have proved the existance of recipes far back into antiquity, in fact as far back into history as the early Egyptians, and quite possibly further than that. In practice though, these, early recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to academics are a few stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. During the time of the Roman Empire a roman called Apicius wrote some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Additionally, he informs us how the Romans made use of many different aromatic flavors, including some familiar names such as basil, mint and dill. As our culinary historical trip moves on a few more years we find some books dating from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that appears on menues today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of the period. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices like basil and coriander. The introduction of these new tastes caused an eruption in recipe books, some of which are now in private libraries. By the arrival of the 20th century, cook books are greatly in demand due to more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Low Cal_ Tomato Gratin recipe.
