While visiting my niece
she made this wonderful side dish
South Beach Stuffed Tomatoes
4 plum tomatoes
1/2 c. RF shredded mozzarella cheese
2 tbsp. grated parmesan
1 tbsp. coarsely chopped basil
1 clove garlic, minced
Dash of salt and pepper
2 tbsp. grated parmesan
1 tbsp. coarsely chopped basil
1 clove garlic, minced
Dash of salt and pepper
Place tomato halves cut side up ****
on a baking sheet. Fill with mixture.
The recipe doesn't say it
but I scooped out the insides
and chopped the tomato innards
up and mixed all the ingredients
together and stuff the tomato
Bake until cheese is melted,
about 10 minutes.
The recipe doesn't say it
but I scooped out the insides
and chopped the tomato innards
up and mixed all the ingredients
together and stuff the tomato
Bake until cheese is melted,
about 10 minutes.
*** my niece put them in cupcake liners
in cupcake pan it helps them stay
upright and the juices contained
Jo, I love each ingredient and I am so happy you posted this recipe, I know I'll love it! Thanks for sharing!
ReplyDeleteNancy
delicious!! Can't wait for garden fresh tomatoes to make these :)
ReplyDeleteMan, that looks amazing! Will be trying it soon!! :)
ReplyDeleteLove tomato anything! Thanks for sharing.
ReplyDeleteOh how tasty! Have a great Tuesday!
ReplyDeleteI love stuffed tomatoes - they look wonderful - I love the cupcake pan idea too!
ReplyDeleteHow extremely easy to make. And how delicious these tomatoes look. I'm going to try.
ReplyDeleteThese look great! I invite you to link this up at my Vegetarian Foodie Fridays @ Breastfeeding Moms Unite!
ReplyDeleteI have not made these in such a long time. Thanks for the reminder by posting your recipe.
ReplyDeleteJoyce
Who would have thought to use a muffin pan? Very clever and delicious looking. I live a low-carb lifestyle and these are perfect for me. Thanks so much, I'm anxious to follow!
ReplyDeleteOoh, these look delicious! My husband would love them, I'll have to give them a try. Thanks for sharing!
ReplyDelete