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| Spanish Stuffed Tomatoes
4 large tomatoes
1 teaspoon of olive oil
5 cloves of garlic, minced
1/2 cup of artichoke hearts, minced
1/3 cup of broccoli florets
1 cup of soft bread crumbs
1/2 cup of crumbled feta cheese
2 teaspoons of dried Italian herb seasoning
1 drop of hot pepper sauce
2 tablespoons of grated Parmesan cheese
Preheat the oven to 350ºF. Slice the tops off the tomatoes; discard the tops. With a grapefruit spoon or a melon baller, scoop out the interior, leaving a 1-inch shell. Reserve the tomato interior for another use. Place the tomatoes, cut-side up, on a baking sheet. Coat a 10-inch no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the oil and garlic. Cook, stirring, for 1 minute. Add the artichoke hearts and broccoli. Cook, stirring, for 3 minutes, or until the broccoli is slightly softened. Remove from the heat. Add the bread crumbs, feta Italian herb seasoning, and hot pepper sauce. Mix well. Stuff the tomatoes with the bread-crumb mixture. Top with the Parmesan. Bake for 20 minutes, or until the topping is golden brown. Serves 4. |
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