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For each recipe, use 2 large tomatoes (about 1 pound), stored at room temperature until fully ripe. Cut each tomato in half horizontally. Gently squeeze the halves to release the seeds and pulp, reserving the seeds and pulp for use in sauces, soups, etc. Preheat the oven to 400 degrees. Stir until well mixed. Fill the tomato halves evenly with the stuffing, then arrange in a shallow baking dish. Bake for 20 minutes, or until slightly softened and hot. For Stuffed BLTS: Just before serving, place 4 cups chopped iceberg lettuce (1/2 of a medium-sized head of lettuce) in a large bowl with 1/4 cup Italian dressing; toss until coated. Divide the lettuce on 2 serving plates and place 2 tomato halves on each plate. Garnish with chopped fresh basil or green onions, if desired. OPTIONS: For Honey-Mustard-Flavored Tomatoes: Sprinkle the tops with 2 tablespoons chopped almonds before baking. For Italian-Flavored Tomatoes: Garnish with an extra sprinkle of Parmesan cheese just before serving. Adapted from recipes courtesy of the Florida Tomato Committee NOTES : 4 servings
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 812 (56%)|
|Amt Per Serving||% DV|
|Total Fat 90.2g||120 %|
|Saturated Fat 29.5g||148 %|
|Monounsaturated Fat 33.8g|
|Polyunsanturated Fat 22g|
|Cholesterol 127.2mg||39 %|
|Sodium 4935.6mg||170 %|
|Potassium 637.1mg||17 %|
|Total Carbohydrate 114.2g||34 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 106g|
|Protein 47.5g||68 %|
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Calories per serving: 1461
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