Tomatoes Stuffed with Garlic and Parsley
It won't leave anyone indifferent — try it and you're sure to love it! I decided to share a recipe for a simple, very tasty appetizer made from my favorite tomatoes: tomatoes stuffed with parsley and garlic, Provençal style. This dish is common in France, but I hope you'll enjoy it too. The main advantage of this dish, besides being delicious, is that it comes together very quickly — no need to spend a lot of time or effort, especially when you've come home after a hard day's work and you're tired, yet still want to treat your beloved family to something new and tasty.
Vera
Recipe author
Tomatoes Stuffed with Garlic and Parsley
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
2 g
Fats 30 %
3 g
Carbohydrates 50 %
5 g
57 kcal
GI:
100
/
0
/
0
- Wash the tomatoes, cut off the top, and scoop out the core to make room for the filling. Then salt them lightly, set them aside, and start on the filling. Rinse the parsley well, shake off the water, and chop it finely. The garlic should really be chopped too, but I prefer to grate it on a fine grater — to my mind the flavor comes out richer that way and it takes less time. Then put the parsley and garlic in a deep bowl, add the oil, salt it, and pound all the ingredients together well. Spoon the finished filling into the tomatoes and leave them to sit for a couple of hours. The taste is extraordinary — I recommend it to everyone.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
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