Stuffed Baked Tomatoes
4 plum tomatoes, halved lengthwise
3 ounces shredded part-skim mozzarella cheese (1/2 cup)
1/4 cup roughly chopped fresh basil leaves
2 tablespoons freshly grated Parmesan cheese
1 garlic clove, minced
Salt and freshly ground black pepper
1. Heat oven to 400° F. Scoop out the inside of each tomato half with a melon baller and roughly chop the scooped pulp.
2. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and a pinch of salt and pepper.
3. Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes. Serve warm.
| Yield: | 5 servings |
| Prep Time: | 0 hr 10 mins |
| Cook Time: | 0 hr 10 mins |
| Ready In: | 0 hr 10 mins |
| Category: | Appetizer |
| Main Ingredient: | Vegetables |
| Cooking Method: | Baking |
Chef's Note & Story
This warm, cheesy side dish pairs tomato and basil with mozzarella and Parmesan cheese — a match made in heaven if there ever was one!
