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Stuffed Tomatoes

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.5193
Energy (kCal)132.408
Carbohydrates (g)28.5597
Total fats (g)1.486
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First core and skin the tomatoes; cut out the core with a knife, then score the other end with an "X". Drop each tomato in a pan of boiling water for about 10 seconds, then place in an ice water bath to stop cooking. The skin should now remove easily. | 2. Slice the tops off the tomatoes, reserve. Scoop out any seeds that remain. Season with a little salt and pepper. If any of the tomatoes won't stand up nice, just slice a bit off the bottom to make them stable. | 3. Chop the eggs and combine with the aioli or mayonnaise. Season with salt, pepper, and parsley. Stuff into the tomatoes, then cover with reserved tops. | 4. If prepared ahead, brush lightly with olive oil and cover with plastic wrap. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 8 131.04 28.3192 6.4064 1.456
    hard egg 4 hard-boiled cooled peeled - - - -
    aioli 6 tablespoons - - - -
    salt black pepper ground - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    olive oil - - - -

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

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