Stuffed Baked Tomatoes

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.