Recipe
Stuffed Tomatoes
Stuff perfectly ripe tomatoes with this mortadella and provolone cheese filling for an easy light yet satisfying supper.
Ingredients
- 6 large or 8 medium tomatoes
- 1 cup (250 mL) diced mortadella sausage or ham
- 1 cup (250 mL) fresh bread crumbs
- 1/2 cup (125 mL) diced aged provolone cheese
- 1/3 cup (75 mL) chopped fresh parsley
- 2 tbsp (30 mL) chopped fresh basil
- 2 tbsp (30 mL) extra-virgin olive oil
- Pinch each salt and pepper
Preparation
Cut slice from stem end of tomatoes. Using spoon, hollow out tomatoes, scooping seeds and flesh into fine sieve set over bowl; reserve juices, discarding solids.
Mix together mortadella, bread crumbs, cheese, parsley, basil, oil, salt, pepper and 1/4 cup (60 mL) of the reserved tomato juice. Stuff tomatoes with mixture. Place in greased baking dish large enough to hold tomatoes snugly in single layer. Bake in 400F/200C oven until tomatoes are tender, 25 to 30 minutes.
Makes 4 to 6 servings.
- Cooking Time
- 25 Minutes
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 192 |
| Protein | 7 g |
| Fat (total) | 14 g |
| Sat. Fat | 5 g |
| Carbohydrate | 11 g |
| Fibre | 2 g |
| Cholesterol | 21 mg |
| Sodium | 390 mg |
| Calcium | 10 % RDI |
| Iron | 10 % RDI |
| Vitamin A | 12 % RDI |
| Vitamin C | 42 % RDI |
| Folate | 11 % RDI |
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