Monday, March 5, 2012

Stuffed Baked Tomatoes

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New favorite side dish alert! You want to know why? Cheese, basil and tomato are all baked together until warm, gooey and delicious. That's why.

Ketchup is my all-time favorite condiment, so it's no surprise that tomatoes are one of my favorite vegetables (or fruits?). These were very easy to put together and I already had all of the ingredients on hand, which makes it a future dinner staple in this house. Plus, it's packed with a ton of flavor and it's still healthy and low-carb, which is perfect for this "wedding is in three months" diet I'm currently on. Enjoy!

Printable Recipe

  • 4 plum tomatoes, halved lengthwise
  • 3 oz shredded part-skim mozzarella cheese (1/2 cup)
  • 1/4 cup roughly chopped fresh basil leaves
  • 2 tbsp. freshly grated Parmesan cheese
  • 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 a pinch of salt and pepper.

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.

Source: South Beach

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