Parsley Stuffed Baked Tomatoes Recipe
Baked recipes always increase my desire to be an expert chef. When I saw chefs making Baked stuffed tomatoes and that also so efffortlessly, I make up my mind to give it a try. I did and you wont believe all friends and family keep licking fingers. Your guests would also do the same if Baked stuffed tomatoes would be a part of your menu.
Ingredients
| Plum tomatoes | 4 | |
| Bread crumbs | 1 Cup (16 tbs) | |
| 1/4 cup chopped fresh Italian parsley | ||
| 2 tablespoons nonfat mayonnaise | ||
| Balsamic vinegar | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Black pepper salt | 1 To taste | |
| Basil | 2 Tablespoon, chopped | |
Directions
Coat a small baking sheet with no-stick spray.
Slice the tomatoes in half lengthwise and remove and discard the seeds and pulp, leaving the shells intact.
Set on the prepared baking sheet.
In a small bowl, combine the bread crumbs, parsley, mayonnaise, vinegar and garlic; add salt and pepper to taste.
Fill the tomato shells with the bread crumb mixture.
Bake at 350° for 15 to 20 minutes, or until the tomatoes are soft and the stuffing is heated through.
Sprinkle with the basil just before serving.
Slice the tomatoes in half lengthwise and remove and discard the seeds and pulp, leaving the shells intact.
Set on the prepared baking sheet.
In a small bowl, combine the bread crumbs, parsley, mayonnaise, vinegar and garlic; add salt and pepper to taste.
Fill the tomato shells with the bread crumb mixture.
Bake at 350° for 15 to 20 minutes, or until the tomatoes are soft and the stuffing is heated through.
Sprinkle with the basil just before serving.
Chef
