Recipe - Stuffed Forbidden-Love Apples

2 Tomatoes (about 1 pound)
2 tablespoon Extravirgin olive oil
1 Garlic clove, minced
One half teaspoon Dried basil
6 tablespoon Plaine bread crumbs
1 One half tablespoon Chopped fresh parsley
2 tablespoon Shredded mozzarella cheese
One fourth teaspoon Salt
1/8 teaspoon Black pepper

Preheat oven to 375øF. Core tomatoes and cut each vertically in half;
scoop out tomato pulp, leaving a One fourth inch thick shell. Chop half of the
pulp from one tomato and set aside. (Save remaining pulp for soups, sauces
or another use.)

In a medium skillet, heat 1 tablespoon of the oil over mediumhigh heat.
Add garlic and cook 30 seconds. Add chopped tomato pulp and basil; cook 2
to 3 minutes, or until softened.

Transfer the tomatopulp mixture to a medium bowl; stir in bread crumbs,
parsley, mozzarella, salt and black pepper.

Stuff tomatoes evenly with the bread crumb mixture and place in a small,
shallow baking pan. Drizzle each tomato half with 1 One half teaspoons of the
remaining oil. Bake in the center of the oven 30 minutes, or until
tomatoes start to soften and bread crumbs are golden. Yield: 2 servings
Typed in MMFormat by cjhartlin@msn.com Source: Mr. Food's Quick Cooking
March/April 99.

Posted to MMRecipes Digest V4 #7 by "Cindy Hartlin"
cjhartlin@email.msn.com on Feb 4, 1999