Baked & Stuffed Roma Tomatoes

As we started focusing on a more healthful approach to our lifestyle, we began to see the beauty and versatility of the tomato and how many different healthy ways you can prepare and eat them. One of the most rewarding things you can do is to grow your own tomatoes. Kevin’s father, George had his own vegetable garden for many years. Out of all the vegetables he grew, nothing rang more supreme than the mighty tomato. It seemed like no matter how well all the other vegetables thrived, the success of the tomato was the determining factor on whether the garden was a success that year. So whether you are stewing, baking or just slicing and eating them raw, we hope you find this simple stuffed tomato recipe another way to enjoy the oh so wonderfully delicious and incredibly versatile tomato.

4 medium tomatoes

¼ tsp Salt

¼ tsp Pepper

2 tbsp. Canola oil

1/2 Onion, finely chopped

½ tsp Garlic, minced

3 tbsp. Margarine

1 1/2 cups fat free seasoned Croutons, ground

1 teaspoon dried Italian seasoning

2 tablespoons chopped fresh Parsley

1/3 cup reduced fat Parmesan cheese

Olive oil spray

1. Preheat your oven to 400 degrees.

2. Using a sharp paring knife,

3. cut off the tops of the tomatoes.

4. Cut around the inside of the tomato and pull out the flesh.

5. Using a teaspoon, clean out the seeds and any additional leftover flesh.

6. Season inside of tomatoes with salt and pepper. Invert over a baking sheet lined with a kitchen towel.

 

Kevin’s Tip: Depending on the size and shape of your tomatoes, you may want to cut the bottom just enough to make the tomatoes stand up.

7. Pour 2 tbsp. Canola oil in a skillet over low heat.

8. Add onion and sauté for 5 minutes.

9. Add garlic; sauté for 3 minutes.

10. Remove from heat.

11. In a small microwave safe bowl, add the margarine and microwave for about 45 seconds or until the margarine is melted.

12. In a separate mixing bowl add the ground croutons, Italian seasoning, parsley, parmesan cheese and the sautéed onion and garlic.

13. Pour the melted margarine into the crouton mixture and stir with a fork so all the ingredients are incorporated.

14. Stuff the tomatoes until they are full.

15. Place the tomatoes on a baking sheet and spray the tops with olive oil spray

16. Bake for 8 minutes.

17. Turn the oven off and turn the broiler on low.

18. Keeping a close eye, broil tomatoes until the tops are golden brown, between 2 to 4 minutes.

Serves: 4

Calories 150 | Fat 5 g| Saturated Fat 1 | Carbs 22 | Fiber 1g | Sugars 3g | Protein 5g

 

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