Herbed-Yogurt Baked Tomatoes

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Herbed-Yogurt Baked Tomatoes

 

1/2 cup plain nonfat yogurt

1 teaspoon all-purpose flour

1/2 teaspoon dried whole marjoram

1/4 teaspoon salt

1/4 teaspoon ground pepper

2 large unpeeled round red tomatoes

vegetable cooking spray

1/4 cup grated fresh romanno cheese

 

Combine first 5 ingredients; stir well, and set aside.

Core tomatoes, and cut each in half crosswise; push seeds out of middle section

with thumbs.

Place tomato halves, cut sides up, in an 8-inch square baking dish coated with

cooking spray. Spoon 2 tablespoons yogurt mixture over each tomato half.

Sprinkle each with 1 tablespoon cheese.

Bake at 400F for 30 minutes or until lightly browned.

Serves 4.

 

 

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