Provencale Stuffed Tomatoes
|Unpeeled tomatoes||4 Medium|
|Olive oil||1 Teaspoon|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped parsley||2 Tablespoon|
|Chopped basil||1 Teaspoon|
|Chopped thyme||1 Teaspoon|
|Dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1 Tablespoon|
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° for 15 minutes or until cheese melts.