Baked Stuffed Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 40.7 μg | (68 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 433 mg | (11 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 large Tomatoes
- 1 bunch parsley
- 100 grams pickled Sardine
- 2 Tbsps lemon juice
- 50 grams black Olives
- 2 Tbsps Caper
- 2 onions
- 2 garlic cloves
- 4 Tbsps breadcrumbs
- 4 Tbsps grated pecorino romano
- 6 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
Rinse tomatoes and cut off lids. Remove the insides with a spoon and chop flesh. Drain and chop sardines and drizzle with 2 tablespoons of lemon juice. Pit olives. Peel the onions and garlic and chop finely. Finely chop half of parsley.
Heat 1 tablespoon olive oil in a pan. Stir together and cook onions, garlic and chopped parsley. Mix in sardines and tomato flesh, bring to boil and continue to cook until the liquid has evaporated. Mix in olives and capers, season with salt and pepper and remove from heat. Brush an ovenproof dish with olive oil and put in the hollowed tomatoes alongside each other.
Cook 4 tablespoons breadcrumbs in a pan with 2 tablespoons olive oil and mix with 3 tablespoons Pecorino into the filling. Spoon filling into the tomatoes. Sprinkle with remaining crumbs and cheese and drizzle with remaining oil. Bake in oven 30 minutes at 175°C (approximately 345°F). To serve, garnish with remaining parsley.
