Stuffed forbidden-love apples

2 Servings

Ingredients

Quantity Ingredient
2 Tomatoes (about 1 pound)
2 tablespoons Extra-virgin olive oil
1 Garlic clove, minced
½ teaspoon Dried basil
6 tablespoons Plaine bread crumbs
1½ tablespoon Chopped fresh parsley
2 tablespoons Shredded mozzarella cheese
¼ teaspoon Salt
⅛ teaspoon Black pepper

Directions

Preheat oven to 375øF. Core tomatoes and cut each vertically in half; scoop out tomato pulp, leaving a ¼ inch thick shell. Chop half of the pulp from one tomato and set aside. (Save remaining pulp for soups, sauces or another use.)

In a medium skillet, heat 1 tablespoon of the oil over medium-high heat.

Add garlic and cook 30 seconds. Add chopped tomato pulp and basil; cook 2 to 3 minutes, or until softened.

Transfer the tomato-pulp mixture to a medium bowl; stir in bread crumbs, parsley, mozzarella, salt and black pepper.

Stuff tomatoes evenly with the bread crumb mixture and place in a small, shallow baking pan. Drizzle each tomato half with 1½ teaspoons of the remaining oil. Bake in the center of the oven 30 minutes, or until tomatoes start to soften and bread crumbs are golden. Yield: 2 servings Typed in MMFormat by cjhartlin@... Source: Mr. Food's Quick Cooking March/April 99.

Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@...> on Feb 4, 1999

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