Baked Italian Style Stuffed Tomatoes

1 lb Lean ground turkey
1 T fresh basil, chopped fine
1 T Itailian Seasoning
1 clove fresh garlic, pressed
4 Large ripe tomatoes (about 3" in diameter)
1 C. Italian style seasoned bread crumbs
1/2 C grated Parmesan or Asiago/Parmesan blend cheese
1/2 C Marsala Cooking wine
3 T Light Olive oil

Preheat oven to 350º. Drizzel olive oil in large skillet. Add pressed garlic, ground turkey, chopped basil, and Italian seasoning, mix together and while cooking. Cook until turkey is browned. Prepare a 9X13 glass baking dish with cooking spray to prevent sticking. Cut the core out of the tomatoes and discard and hard parts (make sure you do not cut all the way through the bottom). Spoon the meat from the tomatoes, leaving a bowl-like shape with some ramaining on bottom and sides so it stands up easily. Set meat aside. Place shells in prepared baking dish. Take tomato meat and dice, add to turkey mixture and cook. Pour 1/2 cup marsala wine over turkey mixture and cook until most of the liquid is cooked away. Remove from heat and set aside to cool slightly. In a large bowl, combine bread crumbs and cheese until well blended - reserve a small amount of cheese to sprinkle on top later. Remove turkey mixture from pan with a slotted spoon to remove excess liquid. Mix into bread crumb mixture, add liquid from turkey mixture pan if too dry - more bread crumbs if too moist. Stuff 1/4 of mixture into each tomato shell. Cover with releasing foil and bake for 30 min. Remove foil, sprinkle with reserved cheese and bake for about 10 min more or until cheese is melted. Allow to cool for about 5 mintes before serving. Great with seasoned brown rice or your favorite flavor of Couscous.

Number of Servings: 4

Recipe submitted by SparkPeople user DLP1030.