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OK...all of you who are overrun with home grown tomatoes (lucky you!!)---here is a great way to use some of them up....these are soooooooooooo good!
Enjoy!
hugs,
peg
Veggie-Stuffed Tomatoes
2 medium tomatoes
1/2 small carrot
1/2 celery rib, sliced
1/2 small onion, peeled
1 small garlic clove, peeled
1/4 teaspoon dried oregano
2 teaspoons olive oil
1 tablespoon white wine or vegetable broth
1/3 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
3 to 4 fresh basil leaves, thinly sliced
Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out
and reserve pulp. Invert tomatoes onto paper towels to drain. Meanwhile, in a
food processor, cover and process the carrot, celery, onion, garlic and reserved
pulp until finely chopped. In large skillet, saute vegetable mixture and oregano
in oil until tender. Add wine or broth; simmer, uncovered, for 2 minutes or until
liquid is reduced by half. Remove from the heat; cool slightly. Stir in the bread
crumbs, Parmesan cheese and basil. Stuff tomatoes; replace tops. Place in a
shallow baking dish coated with cooking spray. Bake, uncovered, at 350° for
15 to 20 minutes or until heated through.
YIELD: 2 servings.
NUTRITION FACTS: 1 stuffed tomato equals 182 calories, 7g fat (2g saturated fat), 4g cholesterol, 234mg sodium, 23g carbohydrates, 4g fiber, 6g protein. DIABETIC EXCHANGES: 2 vegetable, 1-½ fat.
Recipe source: Cooking for 2 magazine, Summer, 2008, submitted by Scott
Szekretar of Islip, New York.
http://www.tasteofhome.com/Recipes/Veggie-Stuffed-Tomatoes