Veggie Stuffed Tomatoes - yummy meatless meal!

psuastro97

of course, wait for the whole "tainted" tomatoes thing to end before trying this one....

in our house, we try to do one meatless day a week for dinner. sometimes we chaet and meatless means fish - but this is one we do eat and it is yummy! even my husband (who once asked "where's the meat" likes this one!)

this is a recipe for 2 - can be expanded for additional people

2 medium tomatoes
1/2 small carrot
1/2 celery rib sliced
1/2 small onion peeled
1 small clove garlic, peeled
1/4 teaspoon oregano
2 teaspoons olive oil
1 tablespoon white wine or vegetable broth
1/3 cup dry bread crumbs
2 tablespoons grated parmesan cheese
basil to flavor, as desired

cut thin slice off top of each tomato. scoop out the inside of the tomato and reserve the pulp. invert tomatoes onto paper towel to drain.

meanwhile, in food processor, cover and process the carrot, celery, onion garlic and reserved pulp until finely chopped. in large skillet, saute vegetable mixture and oregano in oil until tender. add wine/broth. simmer uncovered for 2 minutes or until liquid is reduced by half. remove from heat and cool slightly. stir in bread crumbs and parmesan cheese and basil.

stuff tomatoes and replace tops. place in shallow baking dish coated with cooking spray. bake uncovered at 350 for 15-20 minutes or until heated through.

nutritional info for 1 tomato:
calories: 182
fat: 7g
cholesterol: 4mg
sodium: 234 mg
carbs: 23g
fiber: 4g
protein: 6g

diabetic exchanges: 2 vegetable, 1-1/2 fat, 1 starch

psuastro97

of course, wait for the whole "tainted" tomatoes thing to end before trying this one....

in our house, we try to do one meatless day a week for dinner. sometimes we chaet and meatless means fish - but this is one we do eat and it is yummy! even my husband (who once asked "where's the meat" likes this one!)

this is a recipe for 2 - can be expanded for additional people

2 medium tomatoes
1/2 small carrot
1/2 celery rib sliced
1/2 small onion peeled
1 small clove garlic, peeled
1/4 teaspoon oregano
2 teaspoons olive oil
1 tablespoon white wine or vegetable broth
1/3 cup dry bread crumbs
2 tablespoons grated parmesan cheese
basil to flavor, as desired

cut thin slice off top of each tomato. scoop out the inside of the tomato and reserve the pulp. invert tomatoes onto paper towel to drain.

meanwhile, in food processor, cover and process the carrot, celery, onion garlic and reserved pulp until finely chopped. in large skillet, saute vegetable mixture and oregano in oil until tender. add wine/broth. simmer uncovered for 2 minutes or until liquid is reduced by half. remove from heat and cool slightly. stir in bread crumbs and parmesan cheese and basil.

stuff tomatoes and replace tops. place in shallow baking dish coated with cooking spray. bake uncovered at 350 for 15-20 minutes or until heated through.

nutritional info for 1 tomato:
calories: 182
fat: 7g
cholesterol: 4mg
sodium: 234 mg
carbs: 23g
fiber: 4g
protein: 6g

diabetic exchanges: 2 vegetable, 1-1/2 fat, 1 starch

laureneva

hmmm interesting
shall try it sometime this week hopefully

femrock

Thanks so much. I made this tonight - it was yummy!

psuastro97

glad you liked it. we are going to have it later this week!