Stuffed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 tomatoes, cut in half (I used 2 roma and 2 vine ripened)1 cup of ricotta cheese2-3 tbsp asiago cheese, grated10-15 fresh basil leaves, chopped 1/2 tsp oreganoSea salt and fresh cracked pepper2 garlic cloves, mincedItalian style panko crumbs
Preheat the oven to 400 degrees. Mix the ricotta cheese, asiago cheese, fresh chopped basil, minced garlic, oregano, sea salt and pepper to taste. Mix filling and taste, re-season if needed. Spoon your tomato halves with the ricotta mixture. Pour your panko crumbs in a small bowl, dip the ricotta filled tomatoes in the panko crumbs then place on a tin foil lined baking sheet that has been coated with olive oil cooking spray. Spray the tops of each tomato with olive oil cooking spray or drizzle with olive oil.
Bake in the oven for 25-30 minutes. Let rest a few minutes before serving. Enjoy!
Number of Servings: 24
Recipe submitted by SparkPeople user YOOUPERH.
Bake in the oven for 25-30 minutes. Let rest a few minutes before serving. Enjoy!
Number of Servings: 24
Recipe submitted by SparkPeople user YOOUPERH.
Nutritional Info Amount Per Serving
- Calories: 16.1
- Total Fat: 0.5 g
- Cholesterol: 2.5 mg
- Sodium: 37.8 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.2 g
- Protein: 1.3 g
Member Reviews
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MKOROLEV
24 servings from 4 tomatoes?...sounds a little tiny..that's about 1/6th of a tomato...of course since the calorie count you can eat 6 1/6ths and still be OK :), though you might be pushing the carb(for those watching carbs) content of the meal w/out getting full. Sounds yummy, though. - 6/23/09