Stuffed Tomatoes
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Ingredients
- 1 onion (small)
- 3 tomatoes (large)
- 1 cup bread crumbs (unseasoned)
- 2 teaspoons parsley (dried)
- 2 teaspoons basil (dried)
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 1/4 cup water (or more as needed)
Instructions
- Wash hands with soap and water.
- Preheat the oven to 400 °F.
- Peel the onion. Chop it into small pieces.
- Cut each tomato in half. Remove the part with the stem.
- Gently squeeze each tomato half over the sink to remove the seeds.
- Put the breadcrumbs into medium bowl. Add the spices and oil.
- Mix well, slowly adding water to moisten the crumbs.
- Use a spoon to press the crumb mixture into the tomato halves.
- Lightly oil a baking pan. Place the tomatoes on the pan, with the cut side up.
- Bake for 15 to 20 minutes, until the crumbs are browned and the tomatoes are soft.
Nutrition
| Calories | 117 |
|---|---|
| Protein | 4 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 139 mg |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pennsylvania Nutrition Education Network