- Portion size 4 servings
- 4 (1-1/2 lb/750 g) tomatoes
- 1 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves of garlic minced
MethodCut 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.
Tip: To cook the stuffed tomatoes in the oven, bake at 375°F (190°C) for about 30 minutes.