Preparation Instructions:

Cut tomatoes in half crosswise. Over bowl, gently squeeze out seeds and liquid; discard. Place tomatoes, cut side down, on paper towels; set aside.

Mix together bread crumbs, parsley, rosemary, oregano, salt and pepper. Stir in oil. If mixture is slightly dry, add 1 tablespoon water or wine and mix until crumbly.)

Gently press heaping tablespoonful filling into each tomato half, mounding slightly above top.

Place tomatoes on greased grill over medium high heat; cook, uncovered, for 10 minutes. Cloves lid and cook for 10 to 15 minutes or until topping is crisp and golden and bottoms of tomatoes are slightly charred. Makes 12 servings.

Per serving: 40 calories; 1 g protein; 4 g carbohydrates; trace fibre; 2 g fat; 0 mg cholesterol; 67 mg sodium.

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