Herbed-Yogurt Baked Tomatoes Recipe - Cooking Index
Herbed-Yogurt Baked Tomatoes Recipe - Cooking Index
| 1/2 cup | Plain nonfat yogurt | |
| 1 teaspoon | All-purpose flour | |
| 1/2 teaspoon | Dried whole marjoram | |
| 1/4 teaspoon | Salt | |
| 1/4 teaspoon | Ground pepper | |
| 2 teaspoons | Unpeeled round red tomatoes - (1 pound) (large) | |
| Vegetable cooking spray | ||
| 1/4 cup | Grated fresh romano cheese |
Combine first 5 ingredients; stir well, and set aside.
Core tomatoes, and cut each in half crosswise; push seeds out of middle section with thumbs.
Place tomato halves, cut sides up, in an 8-inch square baking dish coated with cooking spray. Spoon 2 tablespoons yogurt mixture over each tomato half. Sprinkle each with 1 tablespoon cheese.
Bake at 400F for 30 minutes or until lightly browned. Yield: 4 servings (serving size: 1 tomato half).
Source:
Cooking Light, June 1994, page 68
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