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Cheese and Olive-Stuffed Tomatoes

Photo: Jan Smith
Yield 4 servings (serving size: 1 tomato)
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

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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.