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.
HERB-TOPPED STUFFED TOMATOES
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.