Oh my!!! These were a pleasure to eat! As soon as they entered the oven and the herbs started to smell all yummy, everyone came in the kitchen to see what's cooking! I couldn't find fresh oregano so I used dried. My tomatoes were a bit big so I used only 4 cut in half. I had this as a main course, and my fiance as a side dish to some grilled pork. They were very filling and SUPER yummy! I am making thing again, and I'm deffinately serving this to company!
Herbed Bread-Stuffed Tomatoes
Look for "100 percent whole wheat" or "100 percent whole grain" on the label. The bread and tomatoes in this recipe supply about 20 percent of the day's fiber, while the touch of sharp Parmesan boosts a serving to provide 10 percent of daily calcium needs.
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- Calories: 151
- Calories from fat: 46%
- Fat: 7.7g
- Saturated fat: 1.2g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 0.8g
- Protein: 6.7g
- Carbohydrate: 16.6g
- Fiber: 5.3g
- Cholesterol: 2mg
- Iron: 1.3mg
- Sodium: 423mg
- Calcium: 95mg
- 6 ripe firm plum tomatoes (about 1 1/2 pounds), cut in half lengthwise
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 4 ounces whole wheat bread (about 2 slices), toasted and cut into 1/2-inch cubes
- 1 tablespoon minced fresh basil
- 1 1/2 tablespoons extravirgin olive oil
- 1 teaspoon minced fresh oregano
- 1/2 teaspoon minced fresh thyme
- 1 teaspoon minced garlic
- 2 tablespoons grated fresh Parmesan cheese
- Preheat oven to 375°.
- Scoop pulp and seeds from tomato halves into a sieve over a bowl; press with a spoon. Reserve 1/4 cup liquid in bowl. Discard pulp mixture.
- Place tomato halves, cut sides up, in an 11 x 7-inch baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Place bread in a bowl; drizzle with tomato liquid. Stir in remaining 1/4 teaspoon salt, basil, oil, oregano, thyme, and garlic. Fill tomato halves with bread stuffing, pressing gently. Sprinkle each with 1/2 teaspoon cheese. Bake at 375° for 12 minutes or until thoroughly heated.
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