4 Serves
35 Mins
Preheat your oven to 200°C.
Wash the tomatoes and slice them in half horizontally. Use your fingers to gently scoop out the juice and seeds from each cavity.
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Vitamin E
1 mg / 15 mgVitamin K
41 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
144 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
113 mg / 1,250 mgPotassium
165 mg / 4,700 mgSodium
284 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Line a baking sheet with paper towels and place a wire cooling rack on top. Arrange the tomato halves upside down on the rack and let them drain for 5 minutes.
In a small mixing bowl, combine the grated Parmesan cheese, finely diced shallots, minced fresh sage, chopped parsley, and minced garlic.
Transfer the tomatoes to a clean baking sheet. Stuff each cavity generously with the cheese and herb mixture.
Drizzle the stuffed tomatoes with olive oil and season them with salt and pepper. Bake in the preheated oven for 10 to 15 minutes until the cheese is melted and the tomatoes are tender.
25
g95
g20
g
Yemeni
