Yield: 2 Servings
|2 \N||Tomatoes (about 1 pound)|
|2 tablespoons||Extra-virgin olive oil|
|1 \N||Garlic clove, minced|
|½ teaspoon||Dried basil|
|6 tablespoons||Plaine bread crumbs|
|1½ tablespoon||Chopped fresh parsley|
|2 tablespoons||Shredded mozzarella cheese|
|⅛ teaspoon||Black pepper|
Preheat oven to 375øF. Core tomatoes and cut each vertically in half; scoop out tomato pulp, leaving a ¼ 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 1½ 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@... Source: Mr. Food's Quick Cooking March/April 99.
Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@...> on Feb 4, 1999