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Baked Tomatoes With Olives

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.2209
Energy (kCal)263.7359
Carbohydrates (g)57.9363
Total fats (g)2.1973
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium sized mixing bowl, combine spelt, 1/2 cup California Ripe Olives, 2 tablespoons asiago cheese, basil, vinegar and salt. Season with pepper to taste. Set aside. | 2. In a separate bowl, combine breadcrumbs with remaining California Ripe Olives and asiago cheese. Set aside. | 3. Prepare tomatoes for stuffing by cutting 1/4-inch off of the tops of each. Using a small spoon or melon baller, scoop out seeds and center flesh to make each into a hollow cup (leaving at least 1/4-inch of flesh around sides and bottom). Fill each tomato with 1/2 cup (approximately 3 ounces) of spelt mixture. Top with breadcrumb mixture and place on a high sided baking pan. | 4. Broil under medium-high heat for 45-90 seconds until golden brown. Serve warm or room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spelt farro 1 1/4 1/4 cooked cracked - - - -
    olive 3/4 cup sliced ripe - - - -
    asiago cheese 1/3 cup grated - - - -
    basil 1/4 cup shredded 1.38 0.159 0.18899999999999997 0.0384
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    kosher salt 1/4 teaspoon - - - -
    black pepper ground - - - -
    breadcrumb 2 tablespoons - - - -
    tomato 4 firm ripe 248.2759 55.0525 12.9535 2.1589

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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