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

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Difficulty:	easy
Preparation:	20 min
Ready in:	40 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	345 kcal	(17%)
Protein	13 g	(26%)
Fat	16 g	(20%)
Carbohydrates	38 g	(15%)
Added Sugar	0 g	(0%)
Roughage	1 g	(3%)
Vitamin A	150.27 µg	(19%)
Vitamin D	0.09 µg	(2%)
Vitamin E	0.7 mg	(6%)
Vitamin B1	0.39 mg	(35%)
Vitamin B2	0.21 mg	(15%)
Niacin	4.47 mg	(28%)
Vitamin B6	0.12 mg	(9%)
Folate	94.71 µg	(47%)
Pantothenic Acid	0.19 mg	(3%)
Biotin	4.92 µg	(10%)
Vitamin B12	0.21 µg	(8%)
Vitamin C	19.48 mg	(24%)
Potassium	330.85 mg	(17%)
Calcium	243.82 mg	(30%)
Magnesium	21.53 mg	(6%)
Iron	1.84 mg	(13%)
Iodine	0 µg	(0%)
Zinc	0.71 mg	(7%)
Saturates	4 g
Uric Acid	0 g
Cholesterol	12.07 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

4	oxheart tomatoes
3 cups	Ditalini
1 clove	garlic
½ bunches	oregano
3 tablespoons	olive oil
2 tablespoons	white wine vinegar to taste
½ cups	Parmesan cheese freshly shaved
	salt
	freshly ground peppers

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Directions

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

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

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

4 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.

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

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