Tomatoes Stuffed With Basil
|Basil leaves||1 Cup (16 tbs) (Closely Packed)|
|Garlic||1 Clove (5 gm)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Pine nuts||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. Peel the tomatoes, core them and cut a slight depression in the center for stuffing. Squeeze the tomatoes gently to remove most of the seeds. Turn them upside down on a small layer of salt to drain.
2. Meanwhile, combine the remaining ingredients in the container of an electric blender and blend on low or high speed until well-pureed. Or puree in a mortar and pestle.
3. Salt the tomatoes both inside and out and spoon equal portions of the basil mixture into the center of each. Chill and serve cold.
Serving size: Complete recipe
Calories 1733 Calories from Fat 1387
% Daily Value*
Total Fat 161 g247.3%
Saturated Fat 25.9 g129.6%
Trans Fat 0 g
Cholesterol 54.9 mg18.3%
Sodium 1383.5 mg57.6%
Total Carbohydrates 47 g15.7%
Dietary Fiber 13.1 g52.4%
Sugars 23.7 g
Protein 45 g90.8%
Vitamin A 154.4% Vitamin C 167.4%
Calcium 83.4% Iron 52.2%
*Based on a 2000 Calorie diet