Name: Provencale Stuffed Tomatoes
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

You may spoil the Gospel by substitution. You have only to withdraw from the eyes of the sinner the grand object which the Bible proposes to faith, - Jesus Christ; and to substitute another object in His place… and the mischief is done. Substitute anything for Christ, and the Gospel is totally spoiled!... You may spoil the Gospel by addition. You have only to add to Christ, the grand object of faith, some other objects as equally worthy of honor, and the mischief is done. Add anything to Christ, and the Gospel ceases to be a pure Gospel!... You may spoil the Gospel by interposition. You have only to push something between Christ and the eye of the soul, to draw away the sinner’s attention from the Savior, and the mischief is done… You may spoil the Gospel by disproportion. You have only to attach an exaggerated importance to the secondary things of Christianity, and a diminished importance to the first things, and the mischief is done. Once alter the proportion of the parts of truth, and truth soon becomes downright error!... You may completely spoil the Gospel by confused and contradictory directions. Complicated and obscure statements about faith, baptism, Church privileges, and the benefits of the Lord’s Supper…are almost as bad as no statement at all.

J.C. Ryle

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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