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Roasted Stuffed Tomatoes

Photo: Michael Paul
Yield 4 servings

Ingredients

  • 4 tomatoes
  • 2 garlic cloves
  • 1/2 cup chopped red onion
  • 1/3 cup chopped fresh parsley leaves
  • 1/4 cup thinly sliced fresh basil leaves
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Nutrition Information

  • calcium 33 mg
  • calories 100
  • caloriesfromfat 1 %
  • carbohydrate 9 g
  • cholesterol 0 mg
  • fat 7 g
  • fiber 2 g
  • iron 1 mg
  • protein 2 mg
  • satfat 1 g
  • sodium 593 mg

How to Make It

  1. Heat oven to 450º F. Cut the tops off 4 tomatoes. Scoop out the pulp, roughly chop it, and place in a bowl. Add 2 minced garlic cloves, 1/2 cup chopped red onion, 1/3 cup chopped fresh parsley leaves, 1/4 cup thinly sliced fresh basil leaves, 2 tablespoons olive oil, and 1 teaspoon salt and mix well. Spoon the stuffing into the tomatoes. Place in a lightly greased baking dish. Bake until the tomatoes are slightly tender, 20 to 25 minutes.