Recipe for Provencale Stuffed Tomatoes 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
4 med Unpeeled round red tomatoes, (1-3/4 pounds)
1 tsp Olive oil
Vegetable cooking spray
3/4 cup Chopped onion
2 lrg Cloves garlic, minced
2 tbl Chopped fresh parsley
1 tsp Chopped fresh basil
1 tsp Chopped fresh thyme
1/4 tsp Salt
1/8 tsp Pepper
1/2 cup Fine dry breadcrumbs
Instructions:
Instructions: Cut tops off tomatoes; discard. Carefully scoop pulp into a bowl, leaving shells intact. Coarsely chop pulp, and set aside.

Heat oil over medium-high heat in a medium nonstick skillet coated with cooking spray. Add onion and garlic, and saute 1-1/2 minutes or until tender. Stir in tomato pulp, parsley, and next 4 ingredients; saute 3 minutes or until moisture evaporates. Remove from heat; stir in breadcrumbs. Stuff tomato shells with breadcrumb mixture; sprinkle each with 2 teaspoons cheese.

Place stuffed tomatoes in a small baking dish. Bake, uncovered, at 375 degrees for 15 minutes or until cheese melts.

Yield: 4 servings (serving
size: 1 stuffed tomato).

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