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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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345

calories

Calories

My cookbook

easy

Difficulty

20 min.

Preparation

ready in 40 min.

Ready in

Nutritions

1 serving contains

Fat	16.08 g
Saturated Fat Acids	4.34 g
Protein	12.73 g
Roughage	1.49 g
Sugar added	0 g
Calorie	345

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Our nutritional traffic light explained

Carbohydrates/g	38.1
Cholesterol/mg	12.07
Vitamin A/mg	150.27
Vitamin D/μg	0.09
Vitamin E/mg	0.7
Vitamin B₁/mg	0.39
Vitamin B₂/mg	0.21
Niacin/mg	4.47
Vitamin B₆/mg	0.12
Folate/μg	94.71
Pantothenic acid/mg	0.19
Biotin/μg	4.92
Vitamin B₁₂/μg	0.21
Vitamin C/mg	19.48
Potassium/mg	330.85
Calcium/mg	243.82
Magnesium/mg	21.53
Iron/mg	1.84
Zinc/mg	0.71

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

oxheart tomatoes

3 cups

1 clove

½ bunch

3 tablespoons

2 tablespoons

white wine vinegar (to taste)

½ cup

Parmesan cheese (freshly shaved)

salt

freshly ground peppers

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Preparation

Preparation steps

Step 1/5

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

Step 2/5

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

Step 3/5

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

Step 4/5

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.

Step 5/5

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

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