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More Ways To Use Tomatoes

by Stephanie

Here’s a wonderfully easy recipe! It’s a bit fancier than just serving them sliced.

BAKED STUFFED TOMATOES

4 medium tomatoes
2 cloves garlic, minced
1 tablespoon margarine
1/2 cup chopped green pepper
1 tablespoon snipped fresh basil (1 teaspoon dried basil)
3/4 cup croutons
2 tablespoons snipped fresh parsley

Cut a 1/2-inch sice from the top of each tomato, discard tops. Scoop out pulp and throw away the seeds. Coarsely chop pulp (should have about 1 cup), and set aside. In a medium skillet cook garlic in margarine for 30 seconds. Stir in the tomato pulp, green pepper, and basil. Cook for 2 minutes or until green-pepper is crisp-tender. Stir in croutons and parsley. Spoon mixture into the tomatoes. Arrange stuffed tomatoes in a 9-inch pie plate. Bake, uncovered, in a 3500 oven for 10 to 15 minutes or until heated through.

Makes 4 servings

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Posted in Recipes on August 16th, 2007

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