|4 mediums||Unpeeled round red tomatoes, (1-3/4 pounds)|
|1 teaspoon||Olive oil|
|Vegetable cooking spray|
|¾ cup||Chopped onion|
|2 larges||Cloves garlic, minced|
|2 tablespoons||Chopped fresh parsley|
|1 teaspoon||Chopped fresh basil|
|1 teaspoon||Chopped fresh thyme|
|½ cup||Fine dry breadcrumbs|
|8 teaspoons||Grated fresh Parmesan cheese|
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 1-½ 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@... on Jan 28, 1997.
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