Mediterranean Stuffed Tomatoes

• 2 large tomatoes
• 1/2 cup packaged garlic croutons
• 1/4 cup (1 ounce) crumbled goat cheese
• 1/4 cup sliced pitted kalamata olives
• 2 tablespoons reduced-fat vinaigrette or Italian salad dressing
• 2 tablespoons chopped fresh thyme or basil

1. Preheat broiler.
2. Cut tomatoes in half crosswise. Use your finger to push out and discard seeds; use a paring knife to cut out the pulp, leaving 2 shells. Chop pulp, and transfer to a medium bowl. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes. Add croutons, goat cheese, olives, dressing, and thyme or basil to pulp; mix well. Mound mixture into hollowed tomatoes.
3. Place tomatoes on a baking sheet or broiler pan. Broil 4-5 inches from heat until hot and cheese melts (about 5 minutes). Serve immediately.

tomatoes, garlic croutons, goat cheese, olives, vinaigrette, thyme

Taken from www.myrecipes.com/recipe/mediterranean-stuffed-tomatoes (may not work)