Cheese and Olive-Stuffed Tomatoes

Cheese and Olive-Stuffed Tomatoes Recipe
Photo: Jan Smith
This tomato recipe wins extra points for presentation. "This is a wonderful side dish for steak or warm tuna salad, and it's great heated in the microwave for a quick lunch." -Tamara Dial Gray, Cape Coral, FL

Yield:

4 servings (serving size: 1 tomato)

Recipe from

Cooking Light

Nutritional Information

Calories 79
Caloriesfromfat 55 %
Fat 4.9 g
Satfat 2.3 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 3.2 g
Carbohydrate 7 g
Fiber 1.5 g
Cholesterol 13 mg
Iron 0.8 mg
Sodium 257 mg
Calcium 83 mg

Ingredients

4 medium ripe tomatoes (about 2 1/4 pounds)
1/2 cup (2 ounces) feta cheese, crumbled
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil

Preparation

Preheat broiler.

Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.

Tamara Dial Gray,

Cooking Light

July 2005
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