Stuffed Baked Tomatoes Recipe
To prepare this light entrée, cut the tops off the tomatoes and scoop out the seeds and pulp, seasoning the tomatoes with pepper to taste. Crumble some canned tuna fish and mix it with the tomato pulp, cream cheese, GOYA® Reduced Sodium Manzanilla Olives Stuffed with pimientos, corn, basil, and our Extra Virgin Olive Oil.
Fill the tomatoes, arrange them on a plate and place it in the oven, preheated to 356ºF (180ºC), for about 10 minutes.
Let cool before serving.