Provencale Stuffed Tomatoes

Recipe Ingredients

4		Unpeeled round red tomatoes - (1-3/4 pounds) (medium)
1 teaspoon	5ml	Olive oil
		Vegetable cooking spray
3/4 cup	46g / 1.6oz	Chopped onion
2		Garlic - minced
2 tablespoons	30ml	Chopped fresh parsley
1 teaspoon	5ml	Chopped fresh basil
1 teaspoon	5ml	Chopped fresh thyme
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1/2 cup	73g / 2.6oz	Fine dry breadcrumbs
8 teaspoons	40ml	Grated fresh parmesan cheese

Recipe Instructions

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 375for 15 minutes or until cheese melts. Yield: 4 servings (serving size: 1 stuffed tomato).

Source:
Cooking Light, Jul/Aug 1994, page 86

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