Filled and Baked Tomatoes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
538
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 34.7 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 431 mg | (11 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 4 large Plum tomato tops removed (but reserved) and pulp/seeds removed
- ½ tsp dried thyme
- ½ cup Pancetta (sliced finely)
- 1 ¼ cups Brie (chopped)
- 4 cups mixed Lettuce
- salt
- Black pepper
Preparation steps
1.
Pre-heat the oven 200°C | 400F | gas 6.
2.
Spoon the cheese into the empty tomatoes and sprinkle with the dried thyme and some seasoning.
3.
Arrange in a roasting tray and drizzle with the olive oil.
4.
Replace the reserved tops and bake for 15 minutes until the cheese is melting and the tomatoes are soft.
5.
Remove from the oven and cover with aluminium foil to keep warm.
6.
Heat a frying pan over a moderate heat until hot and dry fry the pancetta until golden and crispy. Drain on kitchen paper.
7.
Arrange the salad on serving plates and sprinkle over the pancetta. Sit a tomato in the centre and serve.
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