Stuffed Tomatoes
Difficulty : Super easy
Preparation time:
5m
Cooking time:
30m
Tomatoes are the glory of the summer garden—robust, sweet, and fragrant. Grow them yourself or buy locally grown tomatoes at a farmer’s market.
Store them at room temperature for up to five days, and don’t refrigerate them, as this destroys their delicate taste. Make this quick and easy dish for a light lunch, or serve it with tuna salad.
Ingredients
For 1 people (
)
Recipe
- 1 tablespoon(s) Olive Oil
- 1 handful(s) Mushrooms
- 1 Leek(s)
- 1 handful(s) Baby Spinach
- Black Pepper
- Sea Salt
- 1 handful(s) Walnuts
- 2 Beef tomato(es)
Nutritional Facts (per serving)
- Kcal: 329 kcal
- Sugars (g): 13g
- Carbs: 29g
- Fat: 21g
- Saturated fat (g): 2g
- Proteins: 17g
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Directions
- Slice the mushrooms.
- Wash and slice the leeks.
- Roughly chop the baby spinach.
- Roughly chop the walnuts.
- Preheat oven to 200 degrees C/400 degrees F.
- Heat the olive oil in a frying pan. Add the vegetables (not the tomatoes) and sauté for 5 minutes, or until tender. Season with sea salt and freshly ground black pepper. Add the walnuts.
- Slice off the top of the beef tomatoes and carefully remove the core, making sure you don't cut all the way through the bottom of the tomato.
- Fill the tomatoes with the veggie mixture and place them on a baking sheet.
- Bake for 15 to 25 minutes, or until tender and the skins are beginning to crack. Serve immediately.
