8 large tomatoes, halved Celtic salt
6 garlic cloves, minced
4 tablespoons extra virgin olive oil
1⅓ cups bread crumbs 4 tablespoons fresh basil, chopped
4 tablespoons green onion, chopped
⅔ cup grated fresh Parmesan cheese
Preheat the oven to 425 degrees. Scoop the seeds and juice from the tomato halves and discard. Lightly salt the interior of the tomato shells and arrange on a lightly greased baking pan. Heat the garlic and oil in a small saucepan over medium heat for about 3 minutes. Add the bread crumbs, basil, and green onion, stirring constantly to prevent burning. Fill the tomato shells with the basil mixture and sprinkle with Parmesan cheese. Bake, uncovered, for 15 minutes, watching the tomatoes carefully to ensure they do not become mushy. Serve warm.
Yield: 8 to 10 servings
One of the main dietary recommendations of the American Cancer Society is that a person include cruciferous vegetables in the diet to help reduce the risk of cancer.