Stuffed Tomatoes.

Recipe came from here!

Ingredients:
6 small tomatoes
8 tbsp part-skim Ricotta cheese
3 tbsp Parmesan cheese
3 tbsp powdered pesto mix
2 cloves minced garlic
6 tbsp corn
10 tbsp Italian seasoned bread crumbs
dash salt and pepper

Prep:
Cut tomatoes in half horizontally. Scoop out the flesh with a spoon. Dab centers until they're fairly dry. In a bowl, mix all ingredients except tomatoes and bread crumbs. Place tomato halves onto a lightly greased baking dish. Spoon the mixture into each tomato half. Top with bread crumbs (just shy of 1 tbsp per tomato half) and gently pat down. Bake for 15-20 minutes, then broil for about 1 minute.

Serves 4 (3 halves per serving) at 175 calories per serving.