Cheese and Olive-Stuffed Tomatoes |
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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 5 |
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This tomato recipe wins extra points for presentation. This is a wonderful side dish for steak of warm tuna salad, and it's great heated in the microwave for a quick lunch. GOOD TO KNOW: Cut out the saturated fat by using fat-free feta cheese. This dish works as a small lunch or a side. Ingredients:
4 medium rice tomatoes (about 2 1/4 pounds) |
1/2 cup feta cheese, crumbled |
1/4 cup chopped pitted kalamata olive |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh basil |
Directions:
1. Preheat broiler.
2. Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomato just begins to blister and topping is browned.
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