Stuffed Tomatoes
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
174
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 35.4 μg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 647 mg | (16 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Beefsteak tomato
- 2 shallots
- 1 garlic clove
- 4 Anchovy fillet
- 12 black, pitted Olives
- 1 Tbsp olive oil
- 3 Tbsps chopped parsley
- 1 Tbsp chopped thyme
- 4 Tbsps breadcrumbs
- 2 Tbsps grated Parmesan
- 2 Tbsps grated Gouda
- salt
- freshly ground pepper
Preparation steps
1.
Rinse tomatoes, cut away top portions and scoop out insides with a spoon to hollow. Remove seeds and finely chop flesh. Place the tomatoes upside down to drip on a sieve. Peel shallots and garlic and finely chop. Pat anchovy fillets dry and finely chop. Finely chop olives.
2.
For the filling, heat 1 tablespoon of oil in a pan and saute shallots and garlic. Add parsley, anchovies and tomato flesh and let simmer white stirring until liquid has evaporated. Add olives, thyme, breadcrumbs, Gouda and Parmesan. Mix well and season with salt nd pepper.
3.
Fill tomatoes with mixture, place in a greased baking dish and bake until golden brown in a preheated oven at 200°C (approximately 400°F) for 20 minutes on the middle rack. Serve warm.
