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Mom's Stuffed Tomatoes

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Submitted by ajraphae

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

4 4
LARGE LARGE TOMATOES
2 2
SLICES SLICES BREAD
whole wheat
8 8
EACH EACH ANCHOVY FILLETS *
½ 2.5
TEASPOON ML VEGETABLE OIL
from anchovies
79
CUP ML PARMESAN CHEESE
reserve 2
1 1
DASH DASH BLACK PEPPER *

Directions

Preheat oven to 375℉ (190℃).

Choose large, attractive tomatoes.

Scoop out tomato centres carefully, leaving bottoms intact.

Set aside inside of tomatoes.

Toast bread and cut into ½ inch cubes.

Pour oil from anchovies on bread cubes.

Mash anchovies or mince into fine pieces.

Mix anchovies, bread cubes and inside of tomatoes.

Add parmesan cheese to mixture (this will prevent it from getting too wet inside tomatoes).

Spoon mixture into hollowed out tomatoes.

Sprinkle 2 tbsp of reserved parmesan on top of tomatoes.

Put in 8 inch square cake pan.

Carefully pour in ½ inch water around tomatoes.

Bake 30 minutes in a preheated 375℉ (190℃) oven.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 106 32% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 222mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 12g
Vitamin A 31% Vitamin C 39%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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