Sitting in my front room, I was recently leafing through Michele Scicolone’s cookbook “The Antipasto Table”.
I came across a recipe that I tried over seven years ago – Tomatoes with Grapes. It sounds like a bizarre combo, but it’s really tart and tasty and totally simple to prepare. Think of a sweet and sour – this would be great sliced up and served with grilled chicken. I orginally served it for a warm-weather brunch table that I had for my professor friends from NYU’s Stern School of Business – way back when I worked there.
Now I’ve added fresh thyme because I just love fresh herbs.
- 2 medium ripe tomatoes
- 2 cups seedless green grapes
- 1 tablespoon tomato paste blended with 2 tablespoons water
- 2 tablespoons dry bread crumbs
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- Preheat the oven to 400°F. Oil a 9-inch square baking pan.
- Cut the tomatoes in half crosswise. Arrange them cut sides up in the pan. Scatter the grapes around the tomatoes. Pour the tomato paste over all.
- Combine the bread crumbs, salt, pepper to taste, and the olive oil. Spoon the mixture over the tomatoes. Bake for 1 hour or until the tomatoes and grapes are very tender. Serve warm or at room temperature.
Nutritional Information Per Serving (1/2 cup): 108 calories. 1 g protein, 18 g carbohydrates, 3 g fat (3 g saturated), 0 mg cholesterol, 2 g fiber, 361 mg sodium.
Weight Watchers® Points Plus: 3