Cut top quarter off each tomato; scoop out pulp. Let drain, cut side down, on paper towel-lined plate.

Combine crumbs, fontina, half the Parmesan, the parsley, onions, garlic, butter and basil.

Stuff tomatoes; place on baking sheet. Sprinkle with remaining Parmesan. (Can be made to this point, covered and refrigerated for up to 24 hours).

Bake in 400F 200 °C oven for 5 minutes or until warm. Broil for 1 minute or until tops are golden.

Per serving: 70 calories(approx), 3 g protein, 5 g fat, 4 g carbohydrate

Suggested Valentine's Day Menu: Hot cheese Dip Stuffed Tomatoes [Mm recipe 12 Feb] Zesty Shrimp [Mm recipe 12 Feb] Avocado and Boston Lettuce Tossed Salad Cornish Hens [Mm recipe 12 Feb] Marble Cheesecake Coffee or/and Tea

[-=Pam=-] PA_Meadows@msn. Com