4 medium tomatoes
2 cloves garlic, minced
1 tablespoon margarine
1/2 cup chopped green pepper
1 tablespoon snipped fresh basil
or 1 teaspoon dried basil, crushed
3/4 cup croutons
2 tablespoons snipped fresh parsley
Cut a 1/2-inch sice from the top of each tomato, discard tops. Scoop out pulp
and throw away the seeds. Coarsely chop pulp (should have about 1 cup), and
In a medium skillet cook garlic in margarine for 30 seconds. Stir in the
tomato pulp, green pepper, and basil. Cook for 2 minutes or until
green-pepper is crisp-tender. Stir in croutons and parsley.
Spoon mixture into the tomatoes. Arrange stuffed tomatoes in a 9-inch pie
Bake, uncovered, in a 350? oven for 10 to 15 minutes or until heated through.
Makes 4 servings