Serves 2

cooking + prep time 30 minutes

Recipe and image source from Taste of Home.​

Ingredients​

• 4 medium tomatoes
• 1 small carrot
• 1/celery stick, sliced
• 1 small onion, peeled
• 1 small garlic clove, peeled
• 1/2 teaspoon dried oregano
• 4 teaspoons olive oil
• 2 tablespoon vegetable stock
• 2/3 cup dry bread crumbs
• 3 tablespoons grated Parmesan cheese
• 4to 6 fresh basil leaves, thinly sliced

Directions

1. Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Place tomatoes in a small oven pan
2. Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add stock ; simmer, uncovered, until liquid is reduced by half, about 2 minutes. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil.
3. Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 175 C 155 fan forced until heated through, 15-20 minutes.

 

[Leenie]

Thanks Suzanne Rose that’s my kinda food ,looks yum.

 

[Irene Anthony]

Delicious with fresh rustica bread