Cheese and Olive-Stuffed Tomatoes

This tomato recipe wins extra points for presentation. This is a wonderful side dish for steak of warm tuna salad, and it's great heated in the microwave for a quick lunch. GOOD TO KNOW: Cut out the saturated fat by using fat-free feta cheese. This dish works as a small lunch or a side.

• Ready In: 7 mins
• Serves: 4
• Yields: 4 stuffed tomatoes

Ingredients

• 4  medium  rice tomatoes (about 2 1/4 pounds)
• 1⁄2 cup feta cheese, crumbled
• 1⁄4 cup  chopped pitted kalamata olive
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  tablespoons  chopped fresh basil

Directions

1. Preheat broiler.
2. Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomato just begins to blister and topping is browned.