We filled hollowed-out tomatoes with savory veggies and topped them with cheesy, buttery bread crumbs. The verdict? Best. Side dish. EVER.
What You Need
Original recipe yields 8 servings
2 carrot s, peeled, finely chopped
2 stalks celery, finely chopped
1 onion, finely chopped
1 Tbsp. oil
1 clove garlic, minced
1 Tbsp. chopped fresh oregano
1/4 cup fat-free reduced-sodium vegetable broth
1/4 cup dry bread crumbs
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. butter, melted
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Let's Make It
Cut thin slice off top of each tomato; scoop out pulp, leaving 1/2-inch-thick shell. Discard half the tomato pulp. Invert tomato shells onto paper towels to drain.Meanwhile, combine remaining tomato pulp, carrots, celery and onions.
Heat oil in large skillet on medium-high heat. Add tomato mixture, garlic, oregano and broth; stir. Bring to boil; simmer on medium-low heat 5 min. or until liquid is reduced by half, stirring frequently. Cool slightly.
Heat oven to 350ºF. Stuff tomatoes with vegetable mixture; place in shallow baking dish sprayed with cooking spray. Combine bread crumbs, cheese and butter; sprinkle over tomatoes. Cover.
Bake 25 to 30 min. or until heated through.
Prepare recipe as directed. Sprinkle evenly with 1/2 cup KRAFT Shredded Mozzarella with a TOUCH OF PHILADELPHIA; bake 2 to 3 min. or until melted.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.