You are here

Pomodoro Ripieni Al Forno's picture
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
  Tomatoes 6
  Grated parmesan cheese 4 Ounce
  Olive oil 4 Ounce
  Garlic 2 Clove (10 gm), minced
  Ground veal 4 Ounce
  Oregano 1 Pinch
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Egg 1
  Chopped parsley 2 Tablespoon
  Sugar 1 Tablespoon
  Breadcrumbs 4 Ounce

Wash tomatoes and slice a little bit off the tops and bottoms so they will sit straight, then cut in half crossways and place in oiled baking sheet.
Scoop a little tomato pulp out of each half for the stuffing.
Put pulp in a bowl along with the other ingredients and mix well.
Divide into 12 equal portions and press 1 portion into each tomato half, then cook in a preheated 350°F./180°C oven for 40 minutes and serve hot.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2247 Calories from Fat 1450

% Daily Value*

Total Fat 164 g252.4%

Saturated Fat 41.1 g205.4%

Trans Fat 0 g

Cholesterol 404.3 mg134.8%

Sodium 3702 mg154.2%

Total Carbohydrates 112 g37.3%

Dietary Fiber 13.1 g52.3%

Sugars 41.1 g

Protein 89 g177.2%

Vitamin A 189.3% Vitamin C 228.5%

Calcium 161.8% Iron 67.1%

*Based on a 2000 Calorie diet

Pomodoro Ripieni Al Forno Recipe