Stuffed Baked Tomatoes

By barbyrabaker

6-8 lg tomatoes, halved
(Salt)
(2 T minced garlic)
(4 T olive oil)
½ green bell pepper, diced
2-3 stalks celery, diced
4 T fresh basil chopped
4 T chopped green onions
(1½ c bread crumbs)
6 oz shredded Parmesan cheese
Pasta of choice
1 bunch broccoli, steamed
(Butter)
Chopped basil, to taste
(2 t balsamic vinegar)

Ingredients

• 6-8 lg tomatoes, halved
• (Salt)
• (2 T minced garlic)
• (4 T olive oil)
• 1/2 green bell pepper, diced
• 2-3 stalks celery, diced
• 4 T fresh basil chopped
• 4 T chopped green onions
• (1 1/2 c bread crumbs)
• 6 oz shredded Parmesan cheese
• Pasta of choice
• 1 bunch broccoli, steamed
• (Butter)
• Chopped basil, to taste
• (2 t balsamic vinegar)

Details

Servings 4

Preparation

Step 1

Preheat oven to 425o F. Scoop seeds from tomato halves. Sprinkle interior of tomato w/salt. Place halves on a non-stick baking pan. In a skillet,sauté garlic in oil for 2-3 min. Add green pepper, celery,
basil and green onions. Stir-fry for 2-3 min. Then add breadcrumbs. Stir well. Remove from heat and add Parmesan cheese and quickly scoop into tomatoes to keep from sticking to skillet. Place in oven and heat for 20 min.
Cook pasta according to pkg directions. Steam broccoli in small amt of water in saucepan until desired tenderness.Add butter and chopped basil
to cooked pasta. Add balsamic vinegar to steamed broccoli then combine with pasta and stir well.