Recipe from OH Magazine

Tomatoes Stuffed with Cheese and Herbs

Ingrediants:
3 Large Rip Tomatoes                              1 Tbsp fresh Basil, chopped
1 tsp Salt                                                      1/2 Tsp black pepper
2 large cloves, Garlic finely chopped      1/2 cup Parmesian Cheese, grated
1/4 cup green onions, finely chopped     1 Tbsp Olive Oil
1 tsp fresh Thyme, chopped

Directions:
Cut the tomatoes in half, seed, and press out the juices, but do not mash. Sprinkle the halves with the 2 tsp of salt. Turn upside down on a wire cooling rack and let them drain for 10 minutes. Combine the rest of the ingredients, except the oil, to make the stuffing. Fill the tomato halves with stuffingand sprinkle with olive oil. Place in glass baking dish. Bake at 400 degrees F for about 10 minutes or until the tops are browned but the tomatoes are not too soft.

Nutrition: Makes 8 Servings
Each Serving contains: 60 Calories, 3 g protein, 3.5 g Fat (1 g Sat Fat.) 5 mg cholesterol, 4 g carbs, 1 g fiber, 370 mg sodium