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Mediterranean Stuffed Tomatoes

Leigh Beisch
Yield 4 servings (serving size: 1/2 tomato with stuffing)
Prep: 20 minutes; Cook: 5 minutes. To keep the filling from getting mushy, cook the tomatoes right after you've stuffed them.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.