Free Recipe Provencale Stuffed Tomatoes
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Provencale Stuffed Tomatoes Recipe
4 md Unpeeled round red tomatoes,
-(1-3/4 pounds)
1 ts Olive oil
Vegetable cooking spray
3/4 c Chopped onion
2 lg Cloves garlic, minced
2 tb Chopped fresh parsley
1 ts Chopped fresh basil
1 ts Chopped fresh thyme
1/4 ts Salt
1/8 ts Pepper
1/2 c Fine dry breadcrumbs
8 ts Grated fresh Parmesan cheese
Provencale Stuffed Tomatoes Preparation
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 degrees for 15 minutes or until cheese melts. Yield: 4 servings (serving size: 1 stuffed tomato). Per serving: 159 Calories; 3g Fat (17% calories from fat); 5g Protein; 28g Carbohydrate; 3mg Cholesterol; 319mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 86 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 4
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