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Let’s start the week out sensibly, shall we? These tomatoes are so tasty and so easy to make you wont even think of them as smart and healthy! I also love how fresh they are. In the middle of winter here in Maine, the smell of tomatoes, garlic, and basil bring to a warmer place. Even my 21 month old daughter loved smelling the fresh basil!
Stuffed Baked Tomatoes
Ingredients
- 4 plum tomatoes, halved lengthwise
- 3 oz shredded part-skim mozzarella, about 1/2 cup
- 2 Tbsp freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, roughly chopped
- 1 garlic clove, minced
- salt and freshly ground black pepper
Heat oven to 400 F. Scoop out the inside of each tomato half with a melon baller and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and pinch of salt and pepper.
Place the tomatoes, cut side up, on a baking sheet. Spoon tomato mixture into tomato halves and bake until cheese is melted and lightly browned. About 10 minutes. Serve warm. Serves 4.
Nutritional information: Per serving, 90 calories, 5g fat (3 g sat), 4g carb, 7 g protein, 1 dietary fiber, 230 mg sodium
Source: South Beach Diet
These look delicious!
I love baked stuffed tomatoes. I made a similar recipe over the summer and we couldn’t get enough of them.
Loooooove making these!!!! your photos came out gorgeous! and now i’m even more jeal b/c i cant find quality basil around here until the spring. missing it!
I buy the little plants they sell at the grocery store. They don’t keep that long in the winter up here, but I can stretch them out for about 4-5 weeks. I have to have fresh basil!