Stuffed, Baked Tomatoes

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Stuffed, Baked Tomatoes
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
370
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie370 cal.(18 %)
Protein9 g(9 %)
Fat32 g(28 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.6 μg(3 %)
Vitamin E4.4 mg(37 %)
Vitamin K123.9 μg(207 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate101 μg(34 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.8 μg(22 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C35 mg(37 %)
Potassium655 mg(16 %)
Calcium96 mg(10 %)
Magnesium57 mg(19 %)
Iron1.8 mg(12 %)
Iodine13 μg(7 %)
Zinc0.7 mg(9 %)
Saturated fatty acids11.4 g
Uric acid71 mg
Cholesterol97 mg
Complete sugar5 g

Ingredients

for
4
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
How healthy are the main ingredients?
Whipped creamSpinachTomatosaltshallotgarlic clove

Preparation steps

1.

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.

2.

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.