Baked Stuffed Tomatoes

0
Average: 0 (0 votes)
(0 votes)
Baked Stuffed Tomatoes
share Share
print
bookmark_border Copy URL
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
286
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie286 cal.(14 %)
Protein11 g(11 %)
Fat21 g(18 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.8 μg(14 %)
Vitamin E3.5 mg(29 %)
Vitamin K40.7 μg(68 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.4 mg(29 %)
Folate50 μg(17 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C28 mg(29 %)
Potassium433 mg(11 %)
Calcium182 mg(18 %)
Magnesium32 mg(11 %)
Iron1.6 mg(11 %)
Iodine19 μg(10 %)
Zinc1.3 mg(16 %)
Saturated fatty acids4.9 g
Uric acid113 mg
Cholesterol12 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
Sardineolive oilOlivepecorino romanoparsleyTomato

Preparation steps

1.

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.

2.

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.

3.

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.