4 large red tomatoes
1 teaspoon garlic granules
1 teaspoon Frontier Hawaiian Red Salt
(about 12 cranks on the fine setting)
1/2 teaspoon Tellicherry black peppercorns
2 teaspoons rubbed sage leaf
4 teaspoons grated Parmesan cheese
Preheat oven to 375 degrees.
Cut tomatoes in half, and then use a paring knife to remove the rest of the stem from the inside of the tomato. Place tomatoes cut side up in a glass baking dish.
Mix garlic granules, salt, black pepper, and sage leaf together in a small bowl. Fill tomatoes with herb mixture, then top tomatoes with Parmesan cheese (1 teaspoon per tomato).
Bake for 15 to 25 minutes, until cheese is golden and tomatoes are heated all the way through.
For a summertime treat, grill tomatoes cut side up for 4 to 6 minutes over medium heat, until cheese is golden and tomatoes are heated all the way through.
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As prepared, each serving contains 20 calories, g total fat, mg cholesterol, 290mg sodium, 4g total carbohydrate and 1g protein.