Stuffed Cherry Tomatoes

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 16 cherry tomatoes
  • Vegetable cooking spray
  • 1/2 cup onion, minced
  • 1/2 tsp garlic powder
  • 1/3 cup lite bread crumbs
  • 3 Tbsp (3/4 oz) Gruyere® cheese, finely shredded (divided)
  • 1 Tbsp Mrs. Dash®
  • 1 Tbsp rice vinegar

Cut off top of each tomato. Scoop out pulp, leaving shells intact. Invert tomato shells on paper towels; let drain. (Cut a thick slice from bottom of each tomato, if desired, to prevent it from rolling when served.)

Coat a medium nonstick skillet with cooking spray and place over medium heat until hot. Add onion and garlic; sauté until tender. Combine onion mixture, bread crumbs, 2 tablespoons shredded cheese, seasons, tomato pulp, and next 3 ingredients in a small bowl; stir well. Spoon mixture evenly into tomatoes; top with remaining 1 tablespoon cheese. Place tomatoes in oven on high until cheese melts. Serve warm. Garnish with parsley sprigs.

Yield: 16 appetizers. Calories: 28 per two tomatoes. Exchanges: 1/2 vegetable. Cholesterol: less than 1 Mg; SF: 2 Gm; Sodium: 23 Mg; PRO: 1 Gm; CHO: 6 Gm; Fat: less than 1 Gm.


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