These tomatoes were absolutely delicious! I bought really nice vine-ripened tomatoes from the Farmer’s Market and stuffed them with fresh herbs, oat bran and a little cheese. Really yummy!
BAKED CAPRESE STUFFED TOMATOES4 large ripe tomatoes
1/4 cup oat bran
2 T finely chopped shallots
1/4 cup fresh basil leaves, torn
1/4 cup fat free mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
salt and pepper
Slice off the top of each tomato and set aside for garnish. Using a spoon, very carefully scoop out the tomato pulp, drain well, and set it aside. Place the tomato shells upside down over a paper towel to dry. In a small bowl, combine tomato pulp with shallots, basil, oat bran, mozzarella and half of the Parmesan. Season with salt and pepper. Carefully stuff into tomato cavities. Top tomatoes with remaining Parmesan. Place tomatoes in a baking dish and bake at 350 for 30 minutes, or until lightly browned.