Stuffed Tomatoes

35 min · Serves 6

Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen

What goes in

• 1small onion
• 3large tomatoes
• 1 cupunseasoned bread crumbs
• 9.9 mldried parsley
• 9.9 mldried basil
• 2½ mlblack pepper
• 1.2 mlgarlic powder
• 14.8 mlvegetable oil
• ¼ cupwater

How to cook it

1. Preheat the oven to 400°F and grease a baking pan with a light film of oil.
2. Finely chop the peeled onion.
3. Halve the tomatoes and slice away the stem ends.
4. Hold each half over the sink and press gently to clear out the seeds.
5. In a medium bowl, combine the breadcrumbs, chopped onion, parsley, basil, black pepper, garlic powder, and vegetable oil.
6. Stir thoroughly while slowly pouring in the water until the breadcrumbs are evenly dampened.
7. Spoon the stuffing into each tomato cavity, pressing it firmly into place.
8. Set the stuffed halves cut-side up on the oiled pan.
9. Bake for 15 to 20 minutes, taking them out once the crumbs turn golden brown and the tomatoes become tender.

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