Whole Wheat Bread Month is Here!

Herbed Bread-Stuffed Tomatoes For You!

Look for "100 percent whole wheat" or "100 percent whole grain" on the label. The bread and tomatoes in this recipe supply about 20 percent of the day's fiber, while the touch of sharp Parmesan boosts a serving to provide 10 percent of daily calcium needs.

Yield: 4 servings (serving size: 3 tomato halves)

Ingredients

• 6 ripe firm plum tomatoes (about 1 1/2 pounds), cut in half lengthwise
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 4 ounces whole wheat bread (about 2 slices), toasted and cut into 1/2-inch cubes
• 1 tablespoon minced fresh basil
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon minced fresh oregano
• 1/2 teaspoon minced fresh thyme
• 1 teaspoon minced garlic
• 2 tablespoons grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.

Scoop pulp and seeds from tomato halves into a sieve over a bowl; press with a spoon. Reserve 1/4 cup liquid in bowl. Discard pulp mixture.

Place tomato halves, cut sides up, in an 11 x 7-inch baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Place bread in a bowl; drizzle with tomato liquid. Stir in remaining 1/4 teaspoon salt, basil, oil, oregano, thyme, and garlic. Fill tomato halves with bread stuffing, pressing gently. Sprinkle each with 1/2 teaspoon cheese. Bake at 375° for 12 minutes or until thoroughly heated.

Nutritional Information

Calories:

151 (46% from fat)

Fat:

7.7g (sat 1.2g,mono 4g,poly 0.8g)

Protein:

6.7g

Carbohydrate:

16.6g

Fiber:

5.3g

Cholesterol:

2mg

Iron:

1.3mg

Sodium:

423mg

Calcium:

95mg

Enjoy Your Whole Wheat Bread Recipe from Your Fitness & Nutrition Expert Natalie Pyles!