Grilled Tomatoes with Apricot Jam

This can be used either as a snack or for lunch.


•    6 medium sized tomatoes (738g)

•    2 tsp of dried oregano (2g)

•    1 ½ oz of watercress for garnishing (43g)

•    tsp of sugar-free apricot jam (18g)

•    ½ oz of grated Gouda cheese (99g)

•    1 tbsp of olive oil (14g)

•    salt and pepper to taste


•    Preheat oven to 350 °F.

•    Cut the tomatoes into halves and place cut side up on a lightly greased baking tray.

•    Spread jam on each of the tomato slices.

•    Sprinkle the oregano and grated cheese on top.

•    Bake for 25 minutes or until the cheese turns golden.

•    Drizzle with olive oil and top with black pepper and salt.

•    Garnish with watercress.

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