Stuffed Baked Tomatoes

This warm, cheesy side dish pairs tomato and basil with mozzarella and Parmesan cheese — a match made in heaven if there ever was one! (Phase 1)

• 4 plum tomatoes, halved lengthwise
• 3 ounces shredded part-skim mozzarella cheese (1/2 cup)
• 1/4 cup roughly chopped fresh basil leaves
• 2 tablespoons freshly grated Parmesan cheese
• 1 garlic clove, minced
• Salt and freshly ground black pepper

1. Heat oven to 400° F. Scoop out the inside of each tomato half with a melon baller and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and a pinch of salt and pepper.
2. Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes. Serve warm.

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