Baked Tomatoes

with Parmesan Breadcrumb Stuffing

• 1 clove garlic, minced
• 1/2 cup basil leaves, cut into thin slivers after measuring
• 1 Tablespoon light or fat-free mayonnaise (Hellman’s, Kraft, etc.)
• 1 Tablespoon water
• 1 teaspoon fancy mustard (I like Grey Poupon for cooking)
• 2 pinches of salt (one pinch is what you get when you pour some in your palm and “pinch” it up between your thumb and two fingers)
• dash of pepper (open the shaker and shake one time for one dash)
• 4 large beefsteak tomatoes (about 8 ounces each), sliced in half cross-wise
• 1/4 cup grated Parmesan cheese

Preheat oven to 400°F. Spray a 9×13 baking dish with Pam.  Arrange tomato halves in pan.  If your tomatoes are really juice, scoop out some of the flesh containing the juicy-est pulp and seeds.

Combine all other ingredients in a small bowl.  Using a spoon, mound stuffing on top of tomatoes.

Bake 20 minutes.  Serve warm.