Recipe: Stuffed Tomatoes
From all the canning I did, I have plenty of tomatoes to make a family favorite recipe — Stuffed Tomatoes. This is from the “Weight Watchers: Simply the Best” cookbook. In my cookbook, I have a note that my kids love this recipe!
- 4 beefsteak tomatoes
- 2 teaspoons vegetable oil
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 2 slices whole-wheat bread, made into crumbs
- ½ cup chopped mushrooms
- 2 tablespoons minced parsley
- ½ teaspoon dried sage
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
To prepare the tomato shells, slice off the stem end of each tomato; cut away the stem base and finely chop the usable pulp from the tops. With a grapefruit spoon, carefully scoop out the pulp from the tomatoes; place the tomato pulp in a small bowl. Invert tomato shells onto a plate; let stand 30 minutes to drain.
Preheat the oven to 350 degrees. Spray a 10 x 6” baking pan with nonstick cooking spray.
Meanwhile, in a large nonstick skillet, heat the oil. Add the celery, onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Stir in the bread crumbs, mushrooms, parsley, sage, salt, pepper and the reserved tomato pulp; cook, stirring as needed, until heated through, about 2 minutes.
Spoon the filling into the tomato shells; sprinkle the Parmesan cheese on top of each. Place upright in the pan and bake until heated through, about 25 minutes.