Stuffed Baked Tomatoes

  • 4 plum tomatoes, halved lengthwise
  • 3 oz. shredded part-skim mozzarella cheese (1/2 cup)
  • 1/4 cup roughly chopped fresh basil leaves
  • 2 tbsp. freshly grated Parmesan cheese
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
Heat oven to 400° F. Scoop out the inside of each tomato half with a melon baller and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and a pinch of salt and pepper.
Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes. Serve warm.
by The Savvy Kitchen