| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 2 | Servings | ||
INGREDIENTS
| 2 | Tomatoes, about 1 pound | |
| 2 | T | Extra-virgin olive oil |
| 1 | Garlic clove, minced | |
| 1/2 | t | Dried basil |
| 6 | T | Plaine bread crumbs |
| 1 1/2 | T | Chopped fresh parsley |
| 2 | T | Shredded mozzarella cheese |
| 1/4 | t | Salt |
| 1/8 | t | Black pepper |
INSTRUCTIONS
Preheat oven to 375øF. Core tomatoes and cut each vertically in half; scoop out tomato pulp, leaving a 1/4 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 1 1/2 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@msn.com Source: Mr. Food's Quick Cooking March/April 99. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 4, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 5.3mg
Sodium: 668.2mg
Potassium: 466.1mg
Carbohydrates: 10.2g
Fiber: 2.6g
Sugar: 5.5g
Protein: 4g