Ingredients

Yield: 4 servings

4 medium round red tomatoes, unpeeled
1 teaspoon olive oil
3/4 cup chopped onions
2 large garlic cloves, minced
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry, fine breadcrumbs
2 tablespoons plus 2 teaspoons fresh grated Parmesan cheese

Directions

Cut tops off tomatoes; discard. Carefully scoop pulp into a bowl, leaving shells intact. Coarsely chop pulp; set aside. Heat oil over medium-high heat in a medium non-stick skillet coated with cooking spray. Add onions and garlic and saute 1 1/2 minutes or until tender. Stir in tomato pulp, parsley, basil, thyme, salt and pepper; saute 3 minutes or until moisture evaporates. Remove from heat and stir in breadcrumbs. Stuff tomato shells with breadcrumb mixture; sprinkle each with 2 teaspoons cheese. Place stuffed tomatoes in a small baking dish. Bake uncovered at 375 degrees F. for 15 minutes or until cheese melts.

Each serving contains 162 calories, 4 g fat, 331 mg sodium, 3 mg cholesterol, 21% calories from fat.