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.
- Portion size 4 servings
- 4 tomatoes (1-1/2 lb/750 g)
- 1 cup small seasoned croutons
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic minced
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 514 mg
- Protein 8 g
- Calories 167.0
- Total fat 9 g
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
- Iron 11.0
- Folate 9.0
- Calcium 18.0
- Vitamin A 21.0
- Vitamin C 42.0