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Baked Stuffed Tomatoes ..tomatoes watercolor


3 large ripe Florida tomatoes
Salt (about 2 teaspoons)
2 large cloves Florida garlic, chopped fine
1/4 cup Florida green onions, chopped fine
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried basil (or 1 tablespoon fresh)
1/2 teaspoon pepper
1/2 cup fine bread crumbs
1 tablespoon olive oil

Step one: Cut the tomatoes in half, seed, and press out the juices, but do not mash. Sprinkle the halves with salt, then turn upside down on a wire cooling rack and let them drain 10 minutes.

Step two: Combine the rest of the ingredients, except the oil, to make the stuffing. Fill the tomato halves with stuffing, and sprinkle with olive oil. Place in a prepared baking dish.

Step three: Bake at 400 degrees for about 10 minutes of until crumbs are a little brown, but tomatoes are not too soft.

Yield: 6 servings, Calories: 80, Calories from Fat: 25


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