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Stuffed tomatoes from the oven
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Ingredients
Directions
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Preheat the oven to 180 ° C. Cut the caps of the tomatoes and hollow out the tomatoes with the help of a spoon, sprinkle some salt and let them drain on kitchen paper for about 15 minutes.
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Cut the flesh into pieces and let these tomato pieces drain into a sieve.
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Stir the butter to a smooth mass. Add three quarters of the parsley, egg yolks, cheese, flour, whipped cream and drained pieces of tomato and mix everything together.
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Beat the egg whites stiffly and spat through the butter mixture. Fill the tomatoes with it. Place the tomatoes in a refractory dish. Leave the tomatoes in the oven for about 15-20 minutes.
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Serve the tomatoes on a small plate and sprinkle some finely chopped parsley around it.
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Nutrition
185Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs2% DV7g
Fiber0% DV0g
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