Stuffed Tomatoes

Thanks to our friend Carolyn Z. for this recipe! :)

Time: 45 minutes

Serves: 2

Difficulty: 4; also get help from adult if needed

Ingredients:

2 medium tomatoes	2 teaspoons olive oil
½ small carrot	1 tbsp vegetable broth
½ celery rib, sliced	⅓ cup dry bread crumbs
½ small onion, peeled	2 tbsp grated Parmesan cheese
1 small garlic clove, peeled	3 or 4 thinly sliced fresh basil leaves
¼ teaspoon dried oregano

Supplies:

Knives	Large skillet
Spoon	Shallow glass baking dish
5-7 paper towels	Cooking spray
Food processor

Directions:

Cut the top off of each tomato. Scoop out the pulp and save it. Make sure that the shell is still about ½ inch thick. Place the tomatoes upside down on the paper towels so that they can drain.

Use the food processor to finely chop the carrot, celery, onion, garlic, and tomato pulp.

In the skillet, saute the oregano and vegetable mixture until tender, then add the broth. Simmer for 2 minutes or until only half of the liquid remains.

Remove from the heat and let it cool slightly. Stir in the bread crumbs, cheese, and basil.

Stuff the tomatoes and replace the tops. Coat the dish with cooking spray and place the tomatoes in the dish. Bake uncovered at 350 F for 15-20 minutes or until fully heated.

Allergy Information: Contains dairy.