Thursday, October 21, 2010

Stuffed Baked Tomatoes

4 plum tomatoes
3 oz shredded, part-skim mozzarella cheese
1/4 cup chopped fresh basil
1 clove garlic, minced
salt and pepper
Heat oven to 400°F.
Cut tomatoes in half lengthwise. Using a melon baller or spoon, scoop out insides of each tomato, roughly chop pulp. Combine pulp, mozzarella cheese, garlic, basil, and a pinch of salt and pepper.

Place tomato shells cut side up on a baking sheet that has been coated with cooking spray. Spoon tomato-pulp mix into shells.

Bake 10 minutes or until cheese is melted and lightly browned. Serve warm.

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