OverviewFresh cheese turns a little golden and creates a lovely top crust when baked into the summer’s best tomatoes. Use a spoon to remove some of the tomatoes’ interiors, while keeping the walls of the tomatoes intact (the walls should be about 1/2-inch thick). Use the mixture to fill all the tomatoes, dividing it evenly, then arrange the stuffed tomatoes in place in the baking dish. Bake (middle rack) for 30 to 35 minutes, or until the tomatoes are soft and the cheese starts to brown in spots. NutritionCalories: 140; Total Fat: 7 g; Saturated Fat: 3 g; Cholesterol: 20 mg; Sodium: 280 mg; Carbohydrates: 7 g; Dietary Fiber: 2 g; Sugars: 4 g; Protein: 12 g.

Source: Washington Post August 23, 2018 13:52 UTC