- 4 medium tomatoes
- 1 small carrot
- 3 green onions, diced
- 1/2 small onion, diced
- 5 sun dried tomatoes
- 1 small garlic clove, minced
- 1/4 teaspoon dried oregano
- 1/2 cup vegetable broth
- 1/3 cup Panco crumbs
- 3 to 4 fresh basil leaves, thinly sliced
- Optional: sprinkle of grated parmesan cheese
Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain. (Optional – reserve tomato tops)
Meanwhile, chop the veggies, garlic, oregano, basil and reserved pulp. Heat 1/2 cup of veggie broth (or you can use oil to saute) in large skillet on medium heat. Saute vegetable mixture until tender. Add more broth as needed; simmer, uncovered, for 2 minutes or until liquid is reduced by half. Remove from the heat; cool slightly. Stir in the bread crumbs.
Stuff tomatoes and sprinkle parmesan cheese if desired on top; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until heated through.