Stuffed, Baked Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 123.9 μg | (207 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 655 mg | (16 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- Canola oil (for greasing)
- 4 large Tomatoes
- 100 grams white Asparagus
- 100 grams Spinach
- salt
- 1 shallot
- 1 garlic clove
- 1 Tbsp Canola oil
- 150 grams Catfish
- salt
- freshly ground peppers
- 2 Tbsps white balsamic vinegar
- 150 milliliters dry white wine
- 150 milliliters Whipped cream
- 2 Tbsps Crème fraiche
Preparation steps
Preheat the oven to 200°C (approximately 400ºF) and grease a baking dish with a little oil.
Blanch the tomatoes (including stem) briefly in salted water and then remove. Cut off a lid from each and set aside. Hollow out the remaining tomatoes and chop 2-3 tablespoons of the scooped out flesh.
Rinse and peel the asparagus, cut off the hard ends and chop into about 1 cm cubes (approximately 1/2 inch). Rinse the spinach thoroughly and blanch in salted water. Rinse cold and chop.
Peel and finely dice the shallot and the garlic and sauté in some oil along with the asparagus for 3-4 minutes.
Rinse the catfish, pat dry and chop into small pieces. Sauté for 1-2 minutes and then remove everything.
Mix the tomato pulp, the spinach, the asparagus and the fish. Season with the vinegar, salt and pepper and spoon into the tomatoes. Place in the baking dish and replace the tomato lids. Pour in the wine and cream and bake in the oven for 15-20 minutes.
Carefully lift the tomatoes from the sauce and transfer to soup bowls. Pour the sauce into a tall jug and stir in the crème fraîche. Season with a little salt and pepper and blend until frothy with a hand blender. Pour over the tomatoes and serve immediately.
