Veggie-Stuffed Tomatoes Recipe

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Ingredients:

Serving

2 medium tomatoes
1/2 small carrot
1/2 celery rib, sliced
1/2 small onion, peeled
1 small garlic clove, peeled
1/4 tsp dried oregano
2 tsp olive oil
1 tbsp white wine or vegetable broth
1/3 cup dry bread crumbs
2 tbsp grated parmesan cheese
3 to 4 fresh basil leaves, thinly sliced

Directions:

Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth; simmer, uncovered, for 2 minutes or until liquid is reduced by half. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil.
Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 2 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	177.31 Kcal (742 kJ)
Calories from fat	61.82 Kcal
		% Daily Value*
Total Fat	6.87g	11%
Cholesterol	4.4mg	1%
Sodium	235.85mg	10%
Potassium	454.86mg	10%
Total Carbs	22.08g	7%
Sugars	6.55g	26%
Dietary Fiber	3.26g	13%
Protein	6.03g	12%
Vitamin C	20.3mg	34%
Vitamin A	0.1mg	4%
Iron	1mg	6%
Calcium	121.6mg	12%

Amount Per 100 g
Calories	86.05 Kcal (360 kJ)
Calories from fat	30 Kcal
		% Daily Value*
Total Fat	3.33g	11%
Cholesterol	2.14mg	1%
Sodium	114.47mg	10%
Potassium	220.76mg	10%
Total Carbs	10.72g	7%
Sugars	3.18g	26%
Dietary Fiber	1.58g	13%
Protein	2.93g	12%
Vitamin C	9.8mg	34%
Vitamin A	0.1mg	4%
Iron	0.5mg	6%
Calcium	59mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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