Veggie-Stuffed Tomatoes

Name: Veggie-Stuffed Tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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

This recipe is my wife's favorite, she loves when I cook it for her. The tasty, meatless stuffing is perfect for a side dish, but it's also filling enough for a whole meal. — Scott Szekretar, Islip, New York

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

Directions

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, until liquid is reduced by half, about 2 minutes. 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° until heated through, 15-20 minutes.

Nutrition Facts

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

Reviews

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Average Rating:

joshthehoosier

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
garendt

Jan 12, 2012

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

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.
Bushlady2

Aug 12, 2011

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

Aug 11, 2011

I did this recipe last night, was very delicious, my husband loved it... Heavenly flavor, and very easy!!!
1234stolz

Aug 10, 2011

Family and friends loved it. The only thing I did different was added more cheese, we are cheese addicts.
tinkerbell9902

Aug 3, 2011

Good taste, but texture was to mushy. Maybe I processed my carrots, onions, garlic, etc. too much.
brfarm

Oct 30, 2009

I substituted mozzarella cheese for the Parmesan and sprinkled a bit more on top before popping into the oven. Excellent!