Canned Tomatoes Stuffed with Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,424 cal. | (68 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 60 g | (240 %) | ||
| Roughage | 20.1 g | (67 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 13.3 mg | (111 %) | ||
| Vitamin K | 90 μg | (150 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 513 μg | (171 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 65.4 μg | (145 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 295 mg | (311 %) | ||
| Potassium | 4,028 mg | (101 %) | ||
| Calcium | 1,956 mg | (196 %) | ||
| Magnesium | 309 mg | (103 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 13.4 mg | (168 %) | ||
| Saturated fatty acids | 44.6 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 101 g |
Ingredients
- Ingredients
- 1 ½ kilograms Cherry tomatoes
- salt
- 250 grams Goat cheese
- 1 splash lemon juice
- peppers
- 1 handful fresh Fresh herbs (Marjoram, parsley and cilantro leaves)
- 3 fresh bay leaves
- ½ tsp peppercorns
- 1 generous pinch fennel seeds
- 1 Vanilla bean
- 300 milliliters White vinegar
- 60 grams sugar
Preparation steps
Rinse tomatoes and cut out stem ends in a wedge shape. Scrape out seeds carefully and arrange tomatoes in a shallow dish. Season with 4 tablespoons of salt and let stand for 2 hours. Rinse and pat dry. Whisk goat cheese until creamy and season with lemon juice, salt and pepper. Place cheese into a piping bag with a small tip and stuff tomatoes with the mixture.
Rinse marjoram, parsley and cilantro, shake dry and chop coarsely. Layer tomatoes in preserving jars, spreading each layer with herbs and bay leaves.
Coarsely grind peppercorns, fennel seeds and slit vanilla pod. Combine with vinegar, sugar, 1 teaspoon of salt and 150 ml (approximately 3/5 cup) of water, bring to a boil slowly. Remove vanilla pod and pour over tomatoes until they are completely covered. Seal immediately and leave to cool. Refrigerate for at least 1 day before serving.
