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Provencale Stuffed Tomatoes

Veggie.Lover's picture
  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 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.

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