Stuffed Baked Tomatoes

My sister shared this recipe, and I decided to make these last night to go with grilled steaks since I wasn't really feeling the baked potatoes that everyone else was having. They were really good and everyone liked them...I think they would make a great and easy (and low-carb!) appetizer.

Stuffed Baked Tomatoes

4 Plum Tomatoes
1/2 cup of Mozzarella Cheese
2 Tbsp. of Grated Parmesan Cheese
1/4 cup Fresh Basil, roughly chopped
1 Garlic Clove, Minced
Salt/Pepper to taste

1. Heat oven to 400*. Cut the tomatoes length-wise and scoop out the pulp into a small bowl. Place the tomatoes on a baking sheet.

2. Combine the pulp with the remaining ingredients. Fill the tomatoes to the top with the mixture. Bake for 10 minutes, or until cheese appears to be melted (I broiled on high for the last 2-3 minutes to make the cheese extra bubbly).