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Baked Tomatoes with Provencale Stuffing

 

Ingredients:

4

medium

tomato unpeeled cored pulp removed

1

Tbs

olive oil

3/4

cup

onions, chopped

2

cloves

garlic (minced)

2 1/2

Tbs

fresh parsley, chopped

2

tsp

fresh basil, chopped

1 1/2

tsp

fresh thyme, chopped

1

3/4 cup

bread crumbs

1

1 cup

Parmesan cheese

Salt and black pepper to taste

 
 
Procedure:

1

Heat the oven to 375F. Core tomatoes and scoop the insides out to leave the whole shells.

2

Heat skillet with oil to medium heat and sauté onion and garlic for about 3 minutes.

3

Stir in tomato, herbs and seasonings.

4

Sauté for about 4 minutes or until wetness evaporates.

5

Remove from heat and stir in breadcrumbs and cup measure of the Parmesan cheese. Reserve the rest of the cheese for later.

6

Stuff the tomatoes with the mixture and sprinkle evenly with the remaining measure of Parmesan cheese.

7

Bake for about 15 minutes.


Servings: 4
Yield: 4
 

Degree of Difficulty

Degree of Difficulty: Very easy
Oven Temperature: 375°F

Cooking Times

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts

Serving size: 1/4 of a recipe (61.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

281.28

Calories From Fat (38%)

107.46

% Daily Value

Total Fat 12.23g

19%

Saturated Fat 5.18g

26%

Cholesterol 22mg

7%

Sodium 1032.98mg

43%

Potassium 378.6mg

11%

Total Carbohydrates 29.01g

10%

Fiber 3.4g

14%

Sugar 5.87g

 

Protein 14.79g

30%

 
   

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