Tuesday, September 17, 2013

Herbed Bread-Stuffed Tomatoes

(orginally made 2/2010)

Greenhouse tomatoes looked and smelled ok at the store this week, so I picked up 4.    Put 2 to use in this great recipe.    Mine were regular round tomatoes and I increased the baking time by about 4 mins, they were large.    Definitely going to give this a run again when tomatoes are in season at the farm.  This will be easy to do on the grill and not heat up the house.



 * Exported from MasterCook *

                      Herbed Bread-Stuffed Tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     ripe firm plum tomatoes (about 1 1/2 pounds) -- cut in half lengthwise
     1/2      teaspoon  kosher salt -- divided
     1/4      teaspoon  freshly ground black pepper
  4             ounces  whole wheat bread (about 2 slices) -- toasted and cut into 1/2-inch cubes
  1         tablespoon  minced fresh basil -- used dried
  1 1/2    tablespoons  extravirgin olive oil
  1           teaspoon  minced fresh oregano -- used dried
     1/2      teaspoon  minced fresh thyme -- used dried
  1           teaspoon  minced garlic -- used jarred
  2        tablespoons  grated fresh Parmesan cheese

Preheat oven to 375°.
Scoop pulp and seeds from tomato halves into a sieve over a bowl; press with a spoon. Reserve 1/4 cup liquid in bowl. Discard pulp mixture.
Place tomato halves, cut sides up, in an 11 x 7-inch baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Place bread in a bowl; drizzle with tomato liquid. Stir in remaining 1/4 teaspoon salt, basil, oil, oregano, thyme, and garlic. Fill tomato halves with bread stuffing, pressing gently. Sprinkle each with 1/2 teaspoon cheese. Bake at 375° for 12 minutes or until thoroughly heated.

Yield: 4 servings (serving size: 3 tomato halves)

NUTRITION PER SERVING
CALORIES 151(46% from fat); FAT 7.7g (sat 1.2g,mono 4g,poly 0.8g); PROTEIN 6.7g; CHOLESTEROL 2mg; CALCIUM 95mg; SODIUM 423mg; FIBER 5.3g; IRON 1.3mg; CARBOHYDRATE 16.6g


Cooking Light, MAY 2007

No comments:

Post a Comment