Mediterranean Stuffed Tomatoes

Leigh Beisch
Prep: 20 minutes; Cook: 5 minutes. To keep the filling from getting mushy, cook the tomatoes right after you've stuffed them.


4 servings (serving size: 1/2 tomato with stuffing)

Nutritional Information

Calories 103
Fat 7 g
Satfat 2 g
Monofat 3 g
Polyfat 0.5 g
Protein 3 g
Carbohydrate 8 g
Fiber 1 g
Cholesterol 6 mg
Iron 1 mg
Sodium 303 mg
Calcium 39 mg


2 large tomatoes
1/2 cup packaged garlic croutons
1/4 cup (1 ounce) crumbled goat cheese
1/4 cup sliced pitted kalamata olives
2 tablespoons reduced-fat vinaigrette or Italian salad dressing
2 tablespoons chopped fresh thyme or basil


1. Preheat broiler.

2. Cut tomatoes in half crosswise. Use your finger to push out and discard seeds; use a paring knife to cut out the pulp, leaving 2 shells. Chop pulp, and transfer to a medium bowl. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes. Add croutons, goat cheese, olives, dressing, and thyme or basil to pulp; mix well. Mound mixture into hollowed tomatoes.

3. Place tomatoes on a baking sheet or broiler pan. Broil 4-5 inches from heat until hot and cheese melts (about 5 minutes). Serve immediately.