Barbecued Stuffed Tomatoes
Barbecued Stuffed Tomatoes
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 167 |
| pro | 8 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 14 g |
| fibre | 3 g |
| chol | 10 mg |
| sodium | 514 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 11 |
| vit A | 21 |
| vit C | 42 |
| folate | 9 |
- Portion size: 4
Take full advantage of our short but sweet tomato season. Great as a robust side dish for grilled meat, poultry or fish, juicy tomatoes, especially prepared as we have here, can also be the main component of a vegetarian meal.
Ingredients
- 4 4tomatotomatoes, (1-1/2 lb/750 g)
- 1 cup 1cupsmall seasoned croutons
- 1/2 cup 1/2cupgrated Parmesan cheese
- 1/4 cup 1/4cupchopped fresh parsley or fresh basil
- 2 2cloves garlic, minced
Preparation
Cut off top of each tomato. Scoop out and chop pulp, discarding seeds.
In bowl, combine chopped tomato pulp, seasoned croutons, Parmesan cheese, parsley, garlic, 1 tbsp (15 mL) olive oil and 1/4 tsp (1 mL) each salt and pepper. Stuff into tomatoes.
Place tomatoes in metal or foil cake pan. Place on grill over medium-high heat; close lid and cook until tender and tops are golden brown, 20 minutes.
Additional information :
Tip: To cook the stuffed tomatoes in the oven, bake at 375°F (190°C) for about 30 minutes.
