Health

Mediterranean Stuffed Tomatoes

stuffed-tomatoes Photo: Leigh Beisch

Ingredients

  • 2 large tomatoes
  • 1/2 cup packaged garlic croutons
  • 1/4 cup (1 ounce) crumbled goat cheese
  • 1/4 cup sliced pitted kalamata olives
  • 2 tablespoons reduced-fat vinaigrette or Italian salad dressing
  • 2 tablespoons chopped fresh thyme or basil

Preparation


1. Preheat broiler.

2. Cut tomatoes in half crosswise. Use your finger to push out and discard seeds; use a paring knife to cut out the pulp, leaving 2 shells. Chop pulp, and transfer to a medium bowl. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes. Add croutons, goat cheese, olives, dressing, and thyme or basil to pulp; mix well. Mound mixture into hollowed tomatoes.

3. Place tomatoes on a baking sheet or broiler pan. Broil 4-5 inches from heat until hot and cheese melts (about 5 minutes). Serve immediately.



    Prep: 20 minutes; Cook: 5 minutes. To keep the filling from getting mushy, cook the tomatoes right after you've stuffed them.
  • Yield: 4 servings (serving size: 1/2 tomato with stuffing)

Nutritional Information

Calories per serving: 103
Fat per serving: 7g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 0.5g
Protein per serving: 3g
Carbohydrate per serving: 8g
Fiber per serving: 1g
Cholesterol per serving: 6mg
Iron per serving: 1mg
Sodium per serving: 303mg
Calcium per serving: 39mg