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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetables 4 Servings

INGREDIENTS

4 md Unpeeled round red tomatoes, (1-3/4 pounds)
1 ts Olive oil
Vegetable cooking spray
3/4 c Chopped onion
2 lg Cloves garlic, minced
2 tb Chopped fresh parsley
1 ts Chopped fresh basil
1 ts Chopped fresh thyme
1/4 ts Salt
1/8 ts Pepper
1/2 c Fine dry breadcrumbs
8 ts Grated fresh Parmesan cheese

INSTRUCTIONS

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 1-1/2 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@digex.net on Jan 28, 1997.

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