Parsley Stuffed Baked Tomatoes
|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|
|Black pepper||To Taste|
|Chopped fresh basil||2 Tablespoon|
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.