Total Time
55mins
Prep 20 mins
Cook 35 mins

These elegantly filled tomatoes are perfect for any occasion, whether they are used for a family supper or as an appetizer for a dinner party. Ideal served with a fresh, crisp salad. Taken from "The Best Ever Low Fat" cookbook.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Slice a "lid" from the top of each tomato and set aside.
  3. Using a teaspoon, carefully scoop out the flesh from the tomato shells and chop the flesh.
  4. Place tomato flesh in a small bowl and add 1 tsp of the chopped fresh basil.
  5. Invert tomato shells on paper towels and drain.
  6. Heat 3 tsp of the olive oil in a skillet.
  7. Add the mushrooms, onion, garlic, parlsey and remaining basil, then season to taste with pepper.
  8. cover and cook over low heat for 2 minutes, then remove the lid and cook, stirring occasionally, for an additional 8-10 minutes.
  9. Meanwhile, bring the stock to a boil and cook until reduced by three-quarters. Stir in the tomato mixture and cook for an additional 3-4 minutes, or until thickened.
  10. Press the mixture through a strainer with a wooden spoon and stir it into the mushroom mixture.
  11. Stir in the parmesan cheese.
  12. Stand the tomatoes, right way up, in an ovenproof dish and season the insides with salt.
  13. Divide the filling mixture and fill each tomato with filling, replacing the "lids" when full.
  14. Brush with remaining olive oil and bake in the preheated oven for 15 minutes or until tender and cooked through.
  15. Serve warm.

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