Cheese and Olive-Stuffed Tomatoes

"This is a wonderful side dish for steak or warm tuna salad, and it's great heated in the microwave for a quick lunch." -Tamara Dial Gray, Cape Coral, FL

Yield: 4 servings (serving size: 1 tomato)

Ingredients

• 4  medium ripe tomatoes (about 2 1/4 pounds)
• 1/2  cup  (2 ounces) feta cheese, crumbled
• 1/4  cup  chopped pitted kalamata olives
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  tablespoons  chopped fresh basil

Preparation

Preheat broiler.

Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.

Nutritional Information

Calories:

79 (55% from fat)

Fat:

4.9g (sat 2.3g,mono 1.8g,poly 0.4g)

Protein:

3.2g

Carbohydrate:

7g

Fiber:

1.5g

Cholesterol:

13mg

Iron:

0.8mg

Sodium:

257mg

Calcium:

83mg