Vegetable and Cheese Stuffed Tomatoes

Prep time: 10 minutes | Cook time: 18 minutes | Serves 4

4 medium beefsteak tomatoes, rinsed

½ cup grated carrot

1 medium onion, chopped

1 garlic clove, minced

2 teaspoons olive oil

2 cups fresh baby spinach

¼ cup crumbled low-sodium feta cheese

½ teaspoon dried basil

1. On your cutting board, cut a thin slice off the top of each tomato. Scoop out a ¼- to ½-inch-thick tomato pulp and place the tomatoes upside down on paper towels to drain. Set aside.
2. Stir together the carrot, onion, garlic, and olive oil in the baking pan.
3. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 350ºF (180ºC) and set time to 5 minutes.
4. Stir the vegetables halfway through.
5. When cooking is complete, the carrot should be crisp-tender.
6. Remove from the oven and stir in the spinach, feta cheese, and basil.
7. Spoon ¼ of the vegetable mixture into each tomato and transfer the stuffed tomatoes to the oven. Set time to 13 minutes.
8. When cooking is complete, the filling should be hot and the tomatoes should be lightly caramelized.
9. Let the tomatoes cool for 5 minutes and serve.