Cheese and Olive-Stuffed Tomatoes

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

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Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 55%
  • Fat: 4.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.2g
  • Carbohydrate: 7g
  • Fiber: 1.5g
  • Cholesterol: 13mg
  • Iron: 0.8mg
  • Sodium: 257mg
  • Calcium: 83mg

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

  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.
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