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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.
  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

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

Side Dish

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 217 Calories from Fat 23

% Daily Value*

Total Fat 3 g3.9%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1009.2 mg42.1%

Total Carbohydrates 45 g15%

Dietary Fiber 4.7 g18.9%

Sugars 5.8 g

Protein 7 g13.8%

Vitamin A 73.6% Vitamin C 65.1%

Calcium 14.8% Iron 27%

*Based on a 2000 Calorie diet


Parsley Stuffed Baked Tomatoes Recipe