Maggie's Stuffed Tomato

Maggie, Cooking's Note:

A fast and simple, fresh and healthy summertime (or anytime) snack or part of a meal. There is plenty of room for variation and experimentation, but just like this turned out pretty darn yummy. Low-fat or fat-free cottage cheese work just fine, too. Easily doubled, tripled, etc.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 1

• 1 medium tomato
• 1/4 cucumber, seeded and chopped
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons fresh basil, chopped
• 1/4 cup cottage cheese (low-fat or non-fat are fine)
• 1/8 teaspoon salt (or to taste)
• 1/8 teaspoon black pepper (or to taste)
• 1/8 teaspoon paprika (or to taste)

Directions:

1. Carefully cut out the middle of the tomato by cutting around the top in a circle and using a spoon to help detach at the bottom so that the tomato is basically hollow and without a top. **Do not discard removed portion.**.
2. Use a spoon to remove any seeds remaining inside the tomato (so that the result is not too runny), and pour out any remaining liquid, then use a knife to remove any seeds attached to the removed portion, and then chop that portion into small pieces and set aside.
3. In a small bowl, combine all ingredients except for the now hollow tomato, and spoon the mixture into the tomato. If served in a small bowl, it's fine if some overflows.
4. If desired, garnish with small sprig of cilantro and another dash of black pepper (fresh ground is best) or a dash of paprika.
5. Enjoy!