The cover of the Food & Wine section September 24 will feature all the flavors of fall in one twice-baked package. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
Start to finish: 30 minutes
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1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground coriander
1 cup fresh breadcrumbs (about 3 slices bread, finely chopped in a food processor)
1 cup shredded Monterey Jack cheese
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons finely chopped fresh cilantro
4 large tomatoes
Heat the oven to 400 F. Coat a 9-by-9-inch baking pan with cooking spray.
In a medium skillet over medium-high, heat the oil. Add the onion, garlic and coriander. Cook for 5 minutes, or just until tender. Stir in the breadcrumbs, cheese, salt, pepper and cilantro.
Cut a 1/2 inch slice off the top of each tomato. Use a melon baller to scoop out the insides of the tomato, leaving the outer flesh intact. Spoon a quarter of the cheese mixture into each tomato. Arrange the filled tomatoes in the prepared pan. Bake for 8 to 10 minutes, or until tender and bubbly.
Nutrition information per serving: 210 calories; 110 calories from fat (52 percent of total calories); 13 g fat (6 g saturated; 0 g trans fats); 25 mg cholesterol; 16 g carbohydrate; 3 g fiber; 7 g sugar; 10 g protein; 360 mg sodium.