STUFFED CHEESY TOMATOES

Stuffed Cheesy Tomatoes image

We filled hollowed-out tomatoes with savory veggies and topped them with cheesy, buttery bread crumbs. The verdict? Best. Side dish. EVER.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

8 tomatoes
2 carrots, peeled, finely chopped
2 stalks celery, finely chopped
1 onion, finely chopped
1 Tbsp. oil
1 clove garlic, minced
1 Tbsp. chopped fresh oregano
1/4 cup fat-free reduced-sodium vegetable broth
1/4 cup dry bread crumbs
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. butter, melted

Steps:

Cut thin slice off top of each tomato; scoop out pulp, leaving 1/2-inch-thick shell. Discard half the tomato pulp. Invert tomato shells onto paper towels to drain. Meanwhile, combine remaining tomato pulp, carrots, celery and onions.
Heat oil in large skillet on medium-high heat. Add tomato mixture, garlic, oregano and broth; stir. Bring to boil; simmer on medium-low heat 5 min. or until liquid is reduced by half, stirring frequently. Cool slightly.
Heat oven to 350ºF. Stuff tomatoes with vegetable mixture; place in shallow baking dish sprayed with cooking spray. Combine bread crumbs, cheese and butter; sprinkle over tomatoes. Cover.
Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g