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Ingredientes
- 4 x Hard, ripe medium tomatoes
- 1 sm Onion, finely minced
- 1/2 c. Dry bread crumbs
- 1/2 c. Grated parmesan cheese (not Kraft)
- 4 Tbsp. Butter, melted
- 3 Tbsp. Minced fresh parsley
- 2 Tbsp. Minced fresh chives
- 1 tsp Minced fresh tarragon
- 1 tsp Freshly grnd pepper
Direcciones
- Here is a recipe for stuffed tomatoes. I am sending it as it appears in the book 'Breakfast and Brunch Book' by Norman Kolpas.
- This recipe is goodfor people who grow their own tomatoes and keep an herb garden. I usually add in more tarragon plus chervil and mushrooms and use less butter and cheese
- (to lower the fat content.) If you lower the butter then you may need to add in some liquid to get the stuffing to stick together. I usually use vegetable stock or possibly lowfat milk. Extra virgin extra virgin olive oil is a great substitute for the butter and which is usually what I use when decreasing the fat content.
- It's flavor comes through even when only 1 Tbsp. is used. Try varying the herbs for different flavors, but always use fresh.
- Preheat oven to 350F. Cut each tomato in half horizontally. Holding each half with its cut side down, gently squeeze it to remove the juice and seeds. In a bowl, combine the remaining ingredients. Pack the mix into the tomato halves, smoothing the tops. Place the tomatoes in a buttered baking dish and bake them till they are heated through and their tops are golden, 15-20 min. If desired, brown them a bit more under the broiler before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 140 | 64% |
| Total Fat 15.88g | 20% |
| Saturated Fat 9.64g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 374mg | 16% |
| Potassium 102mg | 3% |
| Total Carbs 12.46g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.72g | 1% |
| Protein 7.13g | 11% |
