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Parsley Stuffed Baked Tomatoes

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Baked recipes always increase my desire to be an expert chef. When I saw chefs making Baked stuffed tomatoes and that also so efffortlessly, I make up my mind to give it a try. I did and you wont believe all friends and family keep licking fingers. Your guests would also do the same if Baked stuffed tomatoes would be a part of your menu.
Ingredients
  Plum tomatoes 4
  Fresh bread crumbs 1 Cup (16 tbs)
  Chopped italian parsley 1⁄4 Cup (4 tbs)
  Nonfat mayonnaise 2 Tablespoon
  Balsamic vinegar 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Salt To Taste
  Black pepper To Taste
  Chopped fresh basil 2 Tablespoon
Directions

Coat a small baking sheet with no-stick spray.
Slice the tomatoes in half lengthwise and remove and discard the seeds and pulp, leaving the shells intact.
Set on the prepared baking sheet.
In a small bowl, combine the bread crumbs, parsley, mayonnaise, vinegar and garlic; add salt and pepper to taste.
Fill the tomato shells with the bread crumb mixture.
Bake at 350° for 15 to 20 minutes, or until the tomatoes are soft and the stuffing is heated through.
Sprinkle with the basil just before serving.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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