Ingredients
4
medium tomatoes (1 1/4 to 1 1/2 pounds total)
2
tablespoons shredded fresh Parmesan cheese
2
tablespoons pine nuts
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 1/2
teaspoons olive or vegetable oil
1/2
teaspoon garlic salt
1/4
teaspoon pepper
2
slices bread, torn into crumbs
1
tablespoon shredded fresh Parmesan cheese
Preparation
Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture.
Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1 tablespoon cheese. Cover and let stand about 2 minutes or until cheese is melted.
