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 to 20 minutes or until heated through.YIELD: 2 servings. NUTRITION FACTS: 1 stuffed tomato equals 182 calories, 7g fat (2g saturated fat), 4g cholesterol, 234mg sodium, 23g carbohydrates, 4g fiber, 6g protein. DIABETIC EXCHANGES: 2 vegetable, 1-½ fat.
Recipe source: Cooking for 2 magazine, Summer, 2008 |
