Provencale stuffed tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Unpeeled round red tomatoes, (1-3/4 pounds) |
| 1 | teaspoon | Olive oil |
| Vegetable cooking spray | ||
| ¾ | cup | Chopped onion |
| 2 | larges | Cloves garlic, minced |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | teaspoon | Chopped fresh basil |
| 1 | teaspoon | Chopped fresh thyme |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Fine dry breadcrumbs |
| 8 | teaspoons | Grated fresh Parmesan cheese |
Directions
Cut tops off tomatoes; discard. Carefully scoop pulp into a bowl, leaving shells intact. Coarsely chop pulp, and set aside.
Heat oil over medium-high heat in a medium nonstick skillet coated with cooking spray. Add onion and garlic, and saute 1-½ minutes or until tender. Stir in tomato pulp, parsley, and next 4 ingredients; saute 3 minutes or until moisture evaporates. Remove from heat; stir in breadcrumbs. Stuff tomato shells with breadcrumb mixture; sprinkle each with 2 teaspoons cheese.
Place stuffed tomatoes in a small baking dish. Bake, uncovered, at 375 degrees for 15 minutes or until cheese melts. Yield: 4 servings (serving size: 1 stuffed tomato).
Per serving: 159 Calories; 3g Fat (17% calories from fat); 5g Protein; 28g Carbohydrate; 3mg Cholesterol; 319mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 86 Posted to MC-Recipe Digest V1 #403 by igor@... on Jan 28, 1997.
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