4 large salad tomatoes 1/2 cup of low-fat cream cheese, at room temperature 1/2 cup of cottage cheese 1 bunch of fresh basil 2 eggs, beaten Pinch of cayenne pepper (optional) Salt, pepper
Preheat the oven to 400 degrees F. Cut the tops off the tomatoes and scoop out the insides. Sprinkle some salt to release the moisture. Combine the cream cheese and cottage cheese with a fork. Set aside 4 whole basil leaves. Chop the remaining leaves. Mix the eggs, basil, cayenne, salt and pepper in the cheese mixture. When combine, divide by 4, and stuff each portion into each tomato. Bake for 20 for 30 minutes, until the tomatoes are well cooked. Garnish with a basil leaf on each tomato before serving.
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