Cheese and Olive-Stuffed Tomatoes

"This is a wonderful side dish for steak or warm tuna salad, and it's great heated in the microwave for a quick lunch."

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

Preheat broiler:
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.
TIP:
 Cut out the saturated fat by using fat-free feta cheese. This dish works as a small lunch or a side.