Tomatoes stuffed with bread crumbs and parmesan

1 garlic clove

½ cup lightly packed fresh basil leaves

1 Tbsp fat free mayo

1 Tbsp water

1 tsp Dijon mustard

¼ tsp salt

1/8 tsp pepper

½ cup fresh bread crumbs

4 large tomatoes, halved crosswise and seeded

¼ cup grated parmesan cheese

  1.  Spray the grill rack with nonstick spray.  Preheat the grill to medium.
  2. Meanwhile, finely chop the garlic in a mini food processor.  Add the basil and process until chopped.  Add the mayo, water, mustard, salt and pepper, process until well blended.  Transfer to a cup and set aside.
  3. Spray a skillet with nonstick spray and brown the bread crumbs until golden, about 3-5 minutes
  4. Spray the cut sides of the tomatoes with spary.  Place, cut side down, on the grill rack and grill until the tomatoes are lightly charred and softened but still hold their shape, about 3 minutes.  Transfer, cut sides up, to a disposable foil baking pan.  Spread the mayo mixture evenly on the tops of the tomatoes.  Add the parmesan to the bread crumbs and lightly toss to mix; sprinkle evenly on the tomatoes. 
  5. Return the tomatoes to the grill to heat through.


One serving is 1 point and 2 tomato halves