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Stuffed Forbidden-love Apples

January 29, 2023

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 375Ã¸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 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) ---------------------------------------------- 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