Stuffed Tomatoes Recipe
Ingredients
| Bread slice | 6 | |
| Tomatoes | 6 (Use Firm Ones) | |
| Onion | 1 Small | |
| Parsley sprigs | 6 | |
| Egg yolks | 2 | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Butter | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 150 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.1%
Saturated Fat 3.3 g16.5%
Trans Fat 0 g
Cholesterol 72.4 mg24.1%
Sodium 319.9 mg13.3%
Total Carbohydrates 20 g6.5%
Dietary Fiber 2.5 g10.2%
Sugars 4.4 g
Protein 4 g8.8%
Vitamin A 26.4% Vitamin C 31.2%
Calcium 4.6% Iron 7.3%
*Based on a 2000 Calorie diet
Directions
Butter a baking dish.
Blender crumb bread.
Wash and dry tomatoes, cut off tops and remove pulp.
Sprinkle inside of shells with salt and pepper.
Put tomato pulp, onion, parsley, egg yolks and seasonings into Osterizer container, cover and CYCLE/CHOP.
Mix with bread crumbs.
Melt butter in saucepan, add tomato mixture and cook over low heat about 10 minutes.
Fill tomatoes with this mixture.
Sprinkle bread crumbs on top, if desired.
Bake 30 to 40 minutes, until tomatoes are soft.
Serve hot.
Chef
