Directions:
- Cut the tomatoes in half horizontally and carefully remove the seeds with a teaspoon.
- Sprinkle the cut sides with salt and place cut side down on kitchen paper to remove some of the liquid - leave to stand for 20 minutes.
- Preheat the oven to 200 degrees Celsius.
- Place the shallot, garlic, thyme, olive oil and anchovies in a food processor and blend to a smooth paste.
- Transfer to a bowl and fold in parsley, chili flakes and breadcrumbs until mixed well, season to taste.
- Spoon the mixture into the tomato cavities and bake for about 15 minutes until bubbling and golden brown.
- Serve drizzled with olive oil and balsamic vinegar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.32 Kcal (600 kJ) | ||
| Calories from fat | 71.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 12% | |
|---|---|---|---|
| Cholesterol | 3.4mg | 1% | |
| Sodium | 187.56mg | 8% | |
| Potassium | 563.41mg | 12% | |
| Total Carbs | 15.18g | 5% | |
| Sugars | 7.99g | 32% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 4.25g | 9% | |
| Vitamin C | 31.3mg | 52% | |
| Iron | 0.8mg | 4% | |
| Calcium | 48.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 60 Kcal (251 kJ) | ||
| Calories from fat | 30.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 12% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 1% | |
| Sodium | 78.52mg | 8% | |
| Potassium | 235.87mg | 12% | |
| Total Carbs | 6.36g | 5% | |
| Sugars | 3.34g | 32% | |
| Dietary Fiber | 1.22g | 12% | |
| Protein | 1.78g | 9% | |
| Vitamin C | 13.1mg | 52% | |
| Iron | 0.3mg | 4% | |
| Calcium | 20.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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