1/2 cup plain nonfat yogurt
1 1/2 teaspoons all-purpose flour
1/2 teaspoon dried marjoram
1/4 teaspoon salt (optional)
1/4 teaspoon ground black pepper
2 large unpeeled red tomatoes (about 1 pound)
Vegetable cooking spray
1/4 cup grated fresh Romano cheese
Combine yogurt, flour, marjoram, salt and pepper; stir well and set aside.
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Core tomatoes and cut each in half horizontally. Push seeds out of middle section of tomatoes with thumbs. Place tomato halves, cut sides up, in an 8-inch square baking dish coated with nonstick cooking spray. Spoon 2 tablespoons of the yogurt mixture over each tomato half. Sprinkle 1 tablespoon of the Romano cheese on top of each one. Bake at 400 degrees F for 30 minutes, or until lightly browned.
Makes 4 stuffed tomato halves.
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