Stuffed Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 636 mg | (16 %) | ||
| Calcium | 311 mg | (31 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 large Beefsteak tomato (each about 250 grams)
- 200 grams Long grain rice
- 250 milliliters Vegetable broth
- 1 onion
- 1 garlic clove
- 100 grams black Olives (pitted)
- 1 handful Basil
- 4 Tbsps olive oil
- 80 grams grated pecorino romano
- salt
- peppers
- 2 Tbsps White bread crumbs
Preparation steps
Rinse tomatoes and cut off lids, scrape out pulp and strain pulp through a sieve. Combine with 400 ml (approximately 1 3/5 cup) of vegetable stock and add rice. Bring to a boil and simmer, covered, for about 15 minutes.
Peel onion and garlic and chop finely. Drain olives well and chop finely. Rinse basil, shake dry and chop finely.
Heat 2 tablespoons of olive oil in a pan and saute onion and garlic until soft. Combine with rice and add olives and basil. Add half of Pecorino and season with salt and pepper.
Grease 4 small ovenproof pans (or one large baking dish) with remaining oil.
Stuff tomatoes with rice mixture. Combine remaining Pecorino with breadcrumbs and sprinkle over tomatoes. Bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes. Remove from the oven and serve.
