Provencale Stuffed Tomatoes - cooking recipe

Ingredients

4 medium unpeeled red tomatoes
3/4 c. chopped onion
2 large cloves garlic, minced
2 Tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. fine, dry breadcrumbs
2 Tbsp. plus 2 tsp. grated fresh Parmesan cheese
1 tsp. chopped fresh basil
vegetable cooking spray

Preparation

Cut tops off tomatoes; discard.
Carefully scoop pulp into a bowl, leaving shells intact.
Coarsely chop pulp and set aside. Saute onion and garlic in medium nonstick skillet, coated with cooking spray.
Stir in tomato pulp, parsley, thyme, salt, pepper and basil; saute until moisture evaporates.
Remove from heat; stir in breadcrumbs.
Stuff tomato shells with breadcrumb mixture; sprinkle each with 2 teaspoons of cheese.
Place stuffed tomatoes in a small baking dish.
Bake, uncovered, at 375\u00b0 for 15 minutes, or until cheese melts.
Yields 4 servings.
Calories: 126 (26% from fat), cholesterol 4 mg, sodium 333 mg and fat 3.7 grams.