** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a foil-lined baking dish drizzle the garlic with the oil, bake it, covered loosely with foil, in the middle of a preheated 325F oven for 1 1/4 hours, or until the pulp is very soft, and let it cool until it can be easily handled.
2. Squeeze the pulp from the cloves into a bowl and let it cool.
3. Mash the pulp until it is smooth (there should be about 1/4 cup puree).
4. Using a serrated knife, on a work surface cut a thin slice from the bottom of each tomato so that it stands upright.
5. Cut off a thin slice from each stem end and with a small melon-ball cutter scoop out the flesh and seeds carefully, forming tomato shells.
6. Sprinkle the insides of the tomato shells with salt, invert the tomatoes on racks set over paper towels, and let them drain for 30 minutes.
7. In a bowl whisk together the cream cheese, the lemon juice, the garlic puree, and salt and pepper to taste until the filling is smooth.
8. Using a pastry bag fitted with a small star tip, pipe the filling into the tomato shells.
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Dietary Notes:
This recipe is low-cholesterol with 16.17mg per serving
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tomato, Cheese, Sulfites, Fructose Malabsorption, Olive Oil allergies.
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