From Paulette Vickery's Recipe Collection

WW: BAKED TOMATOES

vegetables

4 each beef steak tomatoes
2 teaspoon olive oil
2 each celery stalks, chopped
1 each onion, chopped
1 teaspoon minced garlic
2 each slices whole wheat bread
1/2 cup chopped mushrooms
2 tablespoon minced parsley
1/2 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon parmisan cheese

Peel tomatoes quickly by plunging them, one at a time, into a large sauce pan of rapidly boiling water. Boil tomatoes for about 30 seconds. Remove from pan with a slotted spoon or cooking tongs. Let cool for 1 minute, then simply slip off the peel, with hands. Finely chop tomatoes, and place in a small bowl. Preheat oven to 350 degrees. Spray a 10-6 inch baking pan with Pam. Heat oil in a large nonstick skillet. Add celery, onion, and garlic. Cook, stirring as needed, until vegetables are tender, about 5 minutes. Toast bread until dark, and crush to form crumbs. Stir bread crumbs, mushrooms, parsley, sage, salt, pepper, and tomatoes into the skillet. Cook, stirring as needed, until heated through, about 3 minutes. Spoon tomato mixture into the prepared pan, and sprinkle with parmisan cheese. Bake, 25 minutes. Per serving: calories 138, total fat 5 G, saturated fat 2 G, cholesterol 4 MG, sodium 342 MG, total carbohydrate 19 G, fiber 4 G, protein 6 G, calcium 111 MG, points 2.

Yield: 4 servings





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