By using this mayo-mustard topping to heighten the flavor of tomatoes, you can enjoy them all year round. The small amount of horseradish adds just enough sharpness to contrast with the sweet-tart flavor of the tomatoes and the anise-like taste of tarragon.
Serving Size: 1 Tomato
Prep Time: 10 minutes
Cooking Time: 30 minutes
- 2 tablespoons light mayonnaise
- 1 1/2 teaspoon Dijon mustard (lowest sodium available)
- 1 teaspoon bottled white horseradish, drained
- 1/2 teaspoon dried tarragon, crumbled
- 4 medium tomatoes, 1/4-inch slices cut from the stem ends and very thin slices cut from the bottoms
- 1/3 cup soft whole-wheat bread crumbs (lowest sodium available)
- Olive oil cooking spray
- Preheat the oven to 350°F.
- In a small bowl, whisk together the mayonnaise, mustard, horseradish, and tarragon.
- Place the tomatoes with the stem-end up in a pie pan. Spread the mayonnaise mixture over each tomato. Top with the bread crumbs. Lightly spray the crumbs with cooking spray.
- Bake for 30 minutes, or until the tomatoes are just tender when pierced with a fork. Remove from the oven. Let stand for 5 minutes before serving.
|Calories from Fat||20|
|Total Fat||2 g|
|Saturated Fat||0.5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||8 g|
|Dietary Fiber||2 g|
|Added Sugar||0 g|