Monday, June 25, 2012

Herb Topped Stuffed Tomatoes

Summer brings lots of tomatoes from our garden, and I love this recipe for using up all the tomatoes that build up in my refrigerator!  It's a super easy, tasty side dish for grilled chicken or fish.


1 cup chopped onion
1 garlic clove, minced
1 tbsp. plus 2 tsp. butter, divided
1/4 cup seasoned bread crumbs
2 tbsp. grated parmesan cheese
4 large tomatoes, halved
1 tbsp. chopped fresh basil
1 tbsp. minced fresh parsley

1.  In a small skillet, saute onion and garlic in 1 tbsp. butter until tender.  Melt remaining butter.  In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter.  Spoon 2 tbsp. onto each tomato half.

2.  Place on baking sheet.  Broil 8 inches from the heat for 4 to 5 minutes or until lightly browned.  Sprinkle with fresh basil and parsley.  Serve immediately.

* 2 halves = 143 calories, 7 g. fat, 246 mg. sodium, 19 g. carb, 3 g. fiber, 4 g. protein.

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