Veggie-Stuffed Tomatoes Recipe
Veggie-Stuffed Tomatoes Recipe photo by Taste of Home

Veggie-Stuffed Tomatoes Recipe

Publisher Photo
This tomato recipe is my wife's favorite; she loves when I cook it for her. The tasty, meatless stuffing is perfect for a side dish, or filling enough for a whole meal. —Scott Szekretar, Islip, New York
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

1 stuffed tomato equals 182 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 234 mg sodium, 23 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 starch.

Directions

  1. 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.
  2. 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.
  3. Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 2 servings.
Originally published as Veggie-Stuffed Tomatoes in Cooking for 2 Summer 2008, p44

Nutritional Facts

1 stuffed tomato equals 182 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 234 mg sodium, 23 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 starch.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Veggie-Stuffed Tomatoes

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 23, 2012

"Good base for a stuffing, I added quite a few things like sunflower seeds, raisins, scallions, etc, you can check out my exact recipe at imreallywritingafoodblog.wordpress.com"

MY REVIEW
Reviewed Jan. 12, 2012

"A great summer time recipe for when your garden explodes."

MY REVIEW
Reviewed Aug. 14, 2011

"Very good, I added a bit of worcestershire sauce instead of broth or wine to give it a bit of a zing. My girlfriend loved it."

MY REVIEW
Reviewed Aug. 12, 2011

"Good recipe! Healthy and light on calories. Would probably taste good stuffed into a portobello mushroom."

MY REVIEW
Reviewed Aug. 11, 2011

"I did this recipe last night, was very delicious, my husband loved it... Heavenly flavor, and very easy!!!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT