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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