Appetizers

Stuffed Tomato Recipe

November 05, 2013

4 firm ripe tomatoes; 1 cup of 18% cream; 1/2 cup grated provolone cheese (or mozzarella); 1 tbsp. grated parmesan cheese; 2 cups vegetables (green peas, sweet corn, sliced zucchini, diced peppers, cauliflower, broccoli, etc.); 1 clove garlic, chopped; 1 tbsp. butter; salt and freshly ground black pepper to taste; chives or fresh thyme for decoration.

Dip the 4 large tomatoes in boiling water and after 30-35 seconds transfer them in iced water to cool down and stop the cooking. Peel the tomatoes and remove the seeds, leaving the tomato cup-shaped. Heat the butter in a medium frying pan and sauté the vegetables with the garlic until soft. Add the cream and reduce the sauce slightly. Thicken with the grated cheese and season to taste. Place the tomato cups in appetizer plates and pour the creamy vegetable filling over them. Garnish the stuffed tomato with chives and chopped parsley, or fresh thyme. Optional: Serve with some freshly grated Parmesan cheese on top.

Nutritions

Calories
297

Sodium
808mg
33% DV

Fat
21g
33% DV

Protein
16g
32% DV

Carbs
11g
3% DV

Fiber
2g
9% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 12g 61%

Polysaturated Fat 2g 15%

Monosaturated Fat 6g 42%

Cholesterol 60mg 20%

Sodium 808mg 33%

Potassium 127mg 3%

Protein 16g 32%

% DAILY VALUE^*

Total Carbohydrate

Fiber 2g 9%

Sugar 1g 2%

Vitamin A 2090IU 41%

Vitamin B6 1mg 78%

Vitamin C 2mg 4%

Calcium 374mg 37%

Iron 0.8900000000000001mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Dinner Boiled