Provencale Stuffed Tomatoes

Directions

1. 1
   Cut tops off tomatoes; discard.
2. 2
   Carefully scoop pulp into a bowl, leaving shells intact.
3. 3
   Coarsely chop pulp and set aside. Saute onion and garlic in medium nonstick skillet, coated with cooking spray.
4. 4
   Stir in tomato pulp, parsley, thyme, salt, pepper and basil; saute until moisture evaporates.
5. 5
   Remove from heat; stir in breadcrumbs.
6. 6
   Stuff tomato shells with breadcrumb mixture; sprinkle each with 2 teaspoons of cheese.
7. 7
   Place stuffed tomatoes in a small baking dish.
8. 8
   Bake, uncovered, at 375° for 15 minutes, or until cheese melts.
9. 9
   Yields 4 servings.
10. 10
    Calories: 126 (26% from fat), cholesterol 4 mg, sodium 333 mg and fat 3.7 grams.