Provencale Stuffed Tomatoes
Provencale Stuffed Tomatoes is an moderately easy dinner. Made with 4 medium unpeeled red tomatoes, 3/4 c. chopped onion, 2 large cloves garlic, minced, 2 tbsp. chopped fresh parsley and 1 tsp. chopped fresh thyme, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cut tops off tomatoes; discard.
Carefully scoop pulp into a bowl, leaving shells intact.
Coarsely chop pulp and set aside. Saute onion and garlic in medium nonstick skillet, coated with cooking spray.
Stir in tomato pulp, parsley, thyme, salt, pepper and basil; saute until moisture evaporates.
Remove from heat; stir in breadcrumbs.
Stuff tomato shells with breadcrumb mixture; sprinkle each with 2 teaspoons of cheese.
Place stuffed tomatoes in a small baking dish.
Bake, uncovered, at 375Β° for 15 minutes, or until cheese melts.
Yields 4 servings.
Calories: 126 (26% from fat), cholesterol 4 mg, sodium 333 mg and fat 3.7 grams.
π· Perfect Pairings
Complete your meal with these
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