| 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 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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