Roasted Stuffed Tomatoes

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Kay Chun,

October 2002