Stuffed Tomatoes

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Stuffed Tomatoes

 

4 medium tomatoes (1-1/4 to 1-1/2 lb. total)

2 TB shredded fresh Parmesan cheese

2 TB pine nuts

2 TB fresh baqsi leaves, OR 2 tsp. dried basil leaves

1 1/2 tsp. olive or vegetable oil

1/2 tsp. garlic salt

1/4 tsp. ground black pepper

2 slices bread, torn into crumbs

1 TB Parmesan cheese, shredded

 

Cut 1/4 inch slice from stem end of each tomato; scoop out pulp. Discard

seeds; chop pulp.

 

Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper.

Gently stir in bread

crumbs. Fill tomatoes with this mixture.

 

Place tomatoes in 4 small custard cups or arrange in circle in shallow round

microwavable dish.

Cover loosely with waxed paper.

 

Microwave on HIGH for 3 to 4 minutes or until tender. Sprinkle with 1

tablespoon cheese.

 

Cover and let stand about 2 minutes or until cheese is melted.

 

Makes: 4 servings.