Stuffed Baked Tomatoes 2 Recipe

  • 4 plum tomatoes
  • 3 ounces shredded part-skim mozzarella cheese (1/2 cup)
  • 1/4 cup chopped basil
  • 2 tablespoons grated Parmsan Cheese
  • 1 clove garlic, minced
  • Salt and ground black pepper
Heat oven to 400 degrees. Cut tomatoes in half lengthwise. Using melon baller, scoop out insides of each tomato; roughly chop pulp.

Combine pulp, mozzarella, basil, Parmesan, garlic, and a pinch of salt and pepper. Place tomato shells cut side up on baking sheet.

Spoon tomato-pulp mixture into shells. Bake filled tomatoes 10 minutes, or until cheese is melted and lightly browned. Serve warm.

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