Monday, July 16, 2012

Baked Stuffed Tomatoes

2 large tomatoes, halved
1/4 cup freshly grated Parmesan cheese
1 ounce provolone cheese, shredded
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
1 garlic clove, minced
olive oil
1/2 tsp salt
1/8 teaspoon pepper

Preheat oven to 450° F.
Cut a thin slice off top or bottom of tomato to make it stand flat.
Scoop out the seeds.
In a small bowl combine: Parmesan cheese and spices. Drizzle oil to make the Parmesan Cheese moist. Top with provolone cheese and bake for 15 minutes.

* I had left over steak from last night dinner so I cut it into small peices and fried with a little olive oil and garlic*

~Happy Low-Carbing~

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