Recipe - Roasted Tomato Soup With Garlic

6 lg Beefsteak tomatoes
2 Cloves garlic; minced
1 cup Toasted unseasoned
breadcrumbs
One half cup Grated Gouda cheese
1/3 cup Freshly grated Parmesan
cheese
One half cup Cream cheese
2 tablespoon Chopped fresh basil
2 tablespoon Olive oil
1 teaspoon Dry mustard powder
2 tablespoon Chopped drypacked sundried
tomatoes
Salt
Freshly ground black pepper

Using a sharp knife cut the top off each tomato. Without breaking through
the skin, carefully scoop out the inside of the tomato with a melon baller
or a spoon and discard. Set the tomato shells aside.

Preheat the oven to 350 degrees. Put the garlic, breadcrumbs, Gouda,
Parmesan, cream cheese, basil, olive oil, mustard, and sundried tomatoes in
a medium bowl and mix well. Season to taste with salt and pepper and mix
well again. Spoon the filling into the tomatoes, dividing it evenly, and
place the tomatoes upright in a roasting pan. Bake in the oven until the
cheese is hot and the tops are golden brown, 20 to 25 minutes. Remove from
the oven and serve hot.

Converted by MC_Buster.

Per serving: 109 Calories (kcal); 11g Total Fat; (91% calories from fat);
2g Protein; 1g Carbohydrate; 21mg Cholesterol; 57mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.