Yield: 6 Servings
|¼ cup||Pine nuts|
|¼ cup||Parsley, fresh; chopped|
|½ cup||Yogurt, plain|
|1 \N||Garlic clove; mashed to a paste|
|1 teaspoon||Basil, dried|
|¼ cup||Parmesan; grated|
|¼ cup||Bread crumbs, fresh|
|¼ cup||;Water, tomato juice or white wine|
Preheat oven to 350 F. Cut a thin slice off the top of each tomato.
Using a grapefruit knife, carefully remove as much pulp as possible without any of the skin. Combine pulp in a large mixing bowl with the next six ingredients. Carefully stuff hollowed tomatoes with the mixture and sprinkle tops with Parmesan cheese and bread crumbs. Pour the liquid into a baking dish and place the stuffed tomatoes in the dish. Dot with butter and bake for about 20 minutes, basting occasionally with cooking juices.