Side Pannel
Provencale Stuffed Tomatoes
Provencale Stuffed Tomatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 4 md Unpeeled round red tomatoes,
- -(1-3/4 pounds)
- 1 ts Olive oil
- Vegetable cooking spray
- 3/4 c Chopped onion
- 2 lg Cloves garlic, minced
- 2 tb Chopped fresh parsley
- 1 ts Chopped fresh basil
- 1 ts Chopped fresh thyme
- 1/4 ts Salt
- 1/8 ts Pepper
- 1/2 c Fine dry breadcrumbs
- 8 ts Grated fresh Parmesan cheese
Directions
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 1-1/2 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
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 1-1/2 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
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