| 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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