| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Valentine’s, Side dish | 2 | Servings | |
INGREDIENTS
| 2 | Tomatoes (about 1 pound) | |
| 2 | tb | Extra-virgin olive oil |
| 1 | Garlic clove, minced | |
| 1/2 | ts | Dried basil |
| 6 | tb | Plaine bread crumbs |
| 1 1/2 | tb | Chopped fresh parsley |
| 2 | tb | Shredded mozzarella cheese |
| 1/4 | ts | Salt |
| 1/8 | ts | Black pepper |
INSTRUCTIONS
Preheat oven to 375°F. 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 [email protected] Source: Mr. Food's Quick Cooking March/April 99. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <[email protected]> on Feb 4, 1999
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