Appetizers

Stuffed Tomato Recipe

13
4
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