Vegetarian Stuffed Tomatoes
"Trying to come up with a good low calorie vegetarian stuffed tomatoes."
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
4 Tomato Halves
- Serves:
- 4
ingredients
- 2 beefsteak tomatoes
- 1 cup mushroom
- 6 black olives
- 1⁄2 cup onion
- 1⁄2 teaspoon all purpose Greek seasoning
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄4 teaspoon hot sauce
- 1⁄2 teaspoon vinegar
- 2 tablespoons parmesan cheese
directions
- Preheat oven to 350.
- Cut the tomatoes in half (stem to bottom, not crosswise). cut the inside items out and put aside in a bowl.
- Separate the seeds and all excessively juicy elements from the meat of the tomatoes. Too much of the gel like portion will make your stuffing soupy.
- In a food processor, put all remaining ingredients except Parmesan cheese. Process only moderately, Make sure everything is finely cut, but let it stay somewhat rough, or it will be soupy.
- Pile ingredients into the hollowed out tomatoes. Pile it up a bit if needed, the volume will exceed the size of the tomatoes.
- Cook for 15 minutes on 350.
- Sprinkle Parmesan Cheese on top of stuffed tomatoes.
- Cook for an additional 10 minutes.
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RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.
