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Herb-Topped Stuffed Tomatoes Recipe
Herb-Topped Stuffed Tomatoes Recipe photo by Taste of Home

Herb-Topped Stuffed Tomatoes Recipe

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This simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon plus 2 teaspoons butter, divided
  • 1/4 cup plus 1 tablespoon seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 4 large tomatoes, halved
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon minced fresh parsley

Nutritional Facts

2 halves equals 143 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 247 mg sodium, 19 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Directions

  1. In a small skillet, saute onion and garlic in 1 tablespoon butter until tender. Melt remaining butter. In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter. Spoon 2 tablespoons onto each tomato half.
  2. Place on a baking sheet. Broil 8 in. from the heat for 4-5 minutes or until lightly browned. Sprinkle with basil and parsley. Serve immediately. Yield: 4 servings.
Originally published as Herb-Topped Stuffed Tomatoes in Healthy Cooking June/July 2010, p48

Nutritional Facts

2 halves equals 143 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 247 mg sodium, 19 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

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Reviewed Jul. 1, 2010

Quick and tasty! I liked the fresh basil on top. Use real bread crumbs, not those sawdust ones from a canister and it will taste ten times better!

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