Large Filled Tomatoes

Name: Large Filled Tomatoes
Total time: 40 min
Yield: 4
Ingredients: 4 oxheart tomatoes; 3 cups Ditalini; 1 clove garlic; 0.5 bunch oregano; 3 tablespoons olive oil; 2 tablespoons white wine vinegar (to taste); 0.5 cup Parmesan cheese (freshly shaved); salt; freshly ground peppers

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 40 min.

Ready in

Calories:

345

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	345 kcal	(16 %)
Protein	12.73 g	(13 %)
Fat	16.08 g	(14 %)
Carbohydrates	38.1 g	(25 %)
Sugar added	0 g	(0 %)
Roughage	1.49 g	(5 %)

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Vitamin A	150.27 mg	(18,784 %)
Vitamin D	0.09 μg	(0 %)
Vitamin E	0.7 mg	(6 %)
Vitamin B₁	0.39 mg	(39 %)
Vitamin B₂	0.21 mg	(19 %)
Niacin	4.47 mg	(37 %)
Vitamin B₆	0.12 mg	(9 %)
Folate	94.71 μg	(32 %)
Pantothenic acid	0.19 mg	(3 %)
Biotin	4.92 μg	(11 %)
Vitamin B₁₂	0.21 μg	(7 %)
Vitamin C	19.48 mg	(21 %)
Potassium	330.85 mg	(8 %)
Calcium	243.82 mg	(24 %)
Magnesium	21.53 mg	(7 %)
Iron	1.84 mg	(12 %)
Zinc	0.71 mg	(9 %)
Saturated fatty acids	4.34 g
Cholesterol	12.07 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 4
oxheart tomatoes; 3 cups
Ditalini; 1 clove
garlic; ½ bunch
oregano; 3 tablespoons
olive oil; 2 tablespoons
white wine vinegar (to taste); ½ cup
Parmesan cheese (freshly shaved); salt; freshly ground peppers

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Preparation steps

Wash the tomatoes, cut off lids and hollow out the tomatoes. Dice the flesh.

Cook the pasta in plenty of salted water according to the package instructions until al dente, then refresh in cold water and drain.

Peel and finely chop the garlic. Pick off the oregano leaves and chop finely, reserving a few tiny sprigs to garnish.

Mix the diced tomato with the pasta, garlic, oregano, oil and vinegar. Add the Parmesan and season to taste with salt and pepper. Stuff the tomatoes with the mixture and garnish with the reserved oregano.

Put the lids back on the tomatoes at a slight angle if you wish.