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Stuffed Tomatoes Au Gratin Recipe
|Ripe tomatoes||8 Medium|
|Onion||1 Large, finely minced|
|Fine breadcrumbs||3⁄4 Cup (12 tbs) (Fresh)|
|Hard cheese||3⁄4 Cup (12 tbs), finely grated|
|Parsley||3 Tablespoon, finely chopped|
|Chives||1 1⁄2 Tablespoon, chopped|
|Olive oil||1 Tablespoon|
Calories 105 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.4%
Saturated Fat 1.9 g9.4%
Trans Fat 0 g
Cholesterol 6.4 mg
Sodium 239.5 mg10%
Total Carbohydrates 11 g3.8%
Dietary Fiber 2.5 g10%
Sugars 5.2 g
Protein 5 g10.9%
Vitamin A 33.2% Vitamin C 46%
Calcium 14.9% Iron 5.9%
*Based on a 2000 Calorie diet
1 Preheat the oven to 400°F.
2 Lightly oil a wide, shallow ovenproof dish.
3 For the bread stuffing, in a skillet, heat 1/3 cup olive oil.
4 Add in the onion and fry very gently for 10 minutes, stirring occasionally.
5 Add in the breadcrumbs and continue cooking over low heat for a few seconds while stirring.
6 Remove from the heat and allow to cool.
7 Stir in the grated cheese, parsley, and chives.
8 Season to taste with salt and freshly ground pepper.
9 Rinse and dry the tomatoes.
10 Cut off the tops about 1/4 of the way down the tomato.
11 Scoop out all the seeds and some of the flesh.
12 Sprinkle with a little salt.
13 Fill with the bread mixture in the prepared tomatoes.
14 Smooth out with a knife to form a dome.
15 Arrange the tomatoes in the prepared dish, in a single layer.
16 Bake in the oven for 10 minutes.
17 Serve hot with any baked or braised vegetables of your choice.