1. Slice about 1/8 inch off the stem end of each tomato. Carefully dig out the core and seeds leaving the flesh and skin. I found a grapefruit knife and tablespoon work best for this task. Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.
2. Meanwhile, toss stuffing mix with 1 tablespoon olive oil, margarine, Parmesan, herbs, salt and pepper to taste in small bowl; set aside. Adjust moisture with vegetable broth until crumbs are slightly wet (not soupy). Adjust oven rack to upper-middle position and heat oven to 375 degrees, line bottom of 9 by 13-inch baking dish with foil.
3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.
Adaped from recipe by: America's Test Kitchen.
Each (one stuffed tomato) serving contains an estimated:
Cals: 336, FatCals: 150, TotFat: 17g
SatFat: 5g, PolyFat: 2g, MonoFat: 10g
Chol: 11mg, Na, 1000mg, K: 427mg
TotCarbs: 37g, Fiber: 7g, Sugars: 0g
NetCarbs: 30g, Protein: 10g
These make a great side dish with meat. Theyalso make a vegetarian main dish if you serve two per serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (246g)|
|Recipe Makes: 6|
|Calories from Fat: 124 (41%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 7.3mg||2 %|
|Sodium 899.4mg||31 %|
|Potassium 549.1mg||14 %|
|Total Carbohydrate 37g||11 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 29.2g|
|Protein 8.8g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 301
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What would you serve with this? Link in another recipe
Collegeboy11Ecellent recepie2y ago
HeatherfergSeeing I had an abundance of tomatoes in the garden, this was a tasty way to use a few up.4y ago
ddoiron411This was a wonderful side. Went very well with the split pea and ham soup I had made for a family lunch. Would absolutely make this again; it was praised.5y ago
samslickI like these but they were not extraordinary. I know it may defeat the purpose but a little Jimmy Dean Sausage would have given them the need umph that they were missing. I gave it a 4 but only because 3 1/2 was not available. I had a plastic spork (spoon fork combo) from some take out restaurant laying in my silverware drawerm and used it to hollow out the tomatoes and it worked great.5y ago
michellerobevery1 i made these for enjoyed them very much, good appetizer or snack7y ago
promfhThese make a great side dish with meat. Theyalso make a vegetarian main dish if you serve two per serving [I posted this recipe.]8y ago