Let’s start the week out sensibly, shall we? These tomatoes are so tasty and so easy to make you wont even think of them as smart and healthy! I also love how fresh they are. In the middle of winter here in Maine, the smell of tomatoes, garlic, and basil bring to a warmer place. Even my 21 month old daughter loved smelling the fresh basil!

Stuffed Baked Tomatoes

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Ingredients

• 4 plum tomatoes, halved lengthwise
• 3 oz shredded part-skim mozzarella, about 1/2 cup
• 2 Tbsp freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, roughly chopped
• 1 garlic clove, minced
• salt and freshly ground black pepper

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Heat oven to 400 F. Scoop out the inside of each tomato half with a melon baller and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and pinch of salt and pepper.

Place the tomatoes, cut side up, on a baking sheet. Spoon tomato mixture into tomato halves and bake until cheese is melted and lightly browned. About 10 minutes. Serve warm.  Serves 4.

Nutritional information:  Per serving, 90 calories, 5g fat (3 g sat), 4g carb, 7 g protein, 1 dietary fiber, 230 mg sodium

Source: South Beach Diet