Tomatoes Stuffed with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 120 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 425.5 μg | (709 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,107 mg | (28 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 Tomatoes
- 400 grams Spinach
- 1 bunch parsley
- 1 carrot
- 1 small Zucchini
- 6 shallots
- 2 garlic cloves
- 1 Tbsp butter
- Nutmeg
- 4 Anchovy fillet
- 1 Tbsp Vinegar
- ground paprika
- 1 Tbsp olive oil
- salt
- freshly ground peppers
Preparation steps
Rinse the tomatoes and cut a lid off each.
Place the tomatoes on a baking sheet and bake in a preheated oven at 150°C (approximately 300°F) for 2-3 minutes. Remove, peel the tomatoes and scoop out the pulp with a spoon, reserving the pulp.
Rinse the spinach and parsley and allow to drain. Set aside 8 nice leaves of parsley for garnish and chop the remaining parsley and spinach.
Peel the carrot and using a vegetable slicer, slice into thin slices. Rinse and trim the zucchini and cut into small cubes.
Peel the shallots and cut into rings.
Peel the garlic and chop finely.
Sauté the zucchini, carrot, garlic and shallots in hot butter and season with nutmeg, salt and pepper. Chop the anchovy into small pieces and add to the vegetables.
Add the spinach, parsley, vinegar and tomato pulp and cook everything until the liquid has evaporated. Spoon into the hollowed tomatoes.
Garnish the stuffed tomatoes with parsley leaves and sprinkle with paprika. Drizzle olive oil over the tomatoes and serve.
