A tasty side dish!
Stuffed Baked Tomatoes
4 small tomatoes (total 1 lb), halved lengthwise
3 ounces shredded 2 % mozzarella cheese (1/2 cup)
1/4 cup roughly chopped fresh basil leaves
1 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Heat oven to 400° F. Scoop out the inside of each tomato half with a melon baler and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and a pinch of salt and pepper. Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes. Serve warm.
Yield: 2 servings. Per serving= 130 Calories; 5g Fat (36.4% calories from fat); 10g Protein; 12g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 275mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat.