Mediterranean Green Beans in Tomato Shells

I found this recipe in a Home Cooking Magazine (Sept./Oct. 2005). The additional ingredients really jazz up a plain can of green beans. This dish would be perfect for company - yet it's easy enough for anytime! I've adjusted the original recipe slightly.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 3 -4  medium  firm tomatoes
• 1  tablespoon lemon juice
• 1  tablespoon olive oil
• 1⁄4 teaspoon  garlic salt
• 1⁄2 teaspoon dried oregano
• 1 (16 ounce) can French style green beans, drained
• 2  tablespoons  sliced black olives

Directions

1. Preheat oven to 350°F.
2. Fill a shallow 9X13-inch baking dish with about 1/4-inch of water.
3. Cut a thin slice off the top of each tomato; If the tomato doesn't sit up straight, then slice a very thin amount off the bottom so they sit flat without rolling around.
4. Scoop out the inside of the tomatoes and discard. I use a mellon baller for this task, but perhaps a small spoon or grapefruit spoon would work too.
5. Rinse out tomatoes and lay them on paper towels upside down to drain.
6. In a medium sized saucepan, heat lemon juice, olive oil, garlic salt and oregano for about 1-2 minutes.
7. Remove saucepan from heat and add green beans and black olives to the saucepan; toss to coat.
8. Fill tomato shells with green bean mixture.
9. Place tomato shells in the prepared baking dish.
10. Cover baking dish with foil and bake for about 15 minutes until heated throughout.