Filter
Reset
Sort ByRelevance
*Cozycook*
Stuffed tomatoes from the oven
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Cut the flesh into pieces and let these tomato pieces drain into a sieve.
-
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.
-
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.
-
Serve the tomatoes on a small plate and sprinkle some finely chopped parsley around it.
Blogs that might be interesting
-
20 minAppetizermixed mushroom, olive oil, garlic, fresh thyme, mustard, Red wine vinegar, nut oil, olive oil, mixed oak leaf lettuce, mixed salad, bleu d'auvergne, blue stilton, hazelnut,autumn salad with mushrooms and blue cheese
-
20 minSmall dishWhole grain bread, olive oil, Johma Twents Herb garden salad, cherry / Christmas, chives,twentse herb gardens
-
55 minAppetizerfennel bulb, olive oil, Spaghetti, ricotta, egg, cheese, Pesto,spaghetti tartar with fennel
-
20 minAppetizerwhite asparagus, olive oil, garlic, anchovy fillet, fresh parsley,grilled white asparagus with anchovy butter
Nutrition
185Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs2% DV7g
Fiber0% DV0g
Loved it