Makes 4 servings (serving size: 1 tomato)
4 medium ripe tomatoes (about 2 1/4 pounds)
1/2 cup (2 ounces) feta cheese, crumbled
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.
Cut out the saturated fat by using fat-free feta cheese. This dish works as a small lunch or a side.