Directions:
- Wash and dry the tomatoes, then cut around their caps and scoop out the pulp with a spoon, being careful not to puncture the tomatoes. Do the scooping over a bowl so as to catch all the liquid that drips from the tomatoes as well, and when you are done blend the pulp and juice. Then combine the blended tomato pulp with the remaining ingredients except the wine. Preheat your oven to 350 F.
- Stuff the tomatoes with the filling without tamping down too hard, replace the caps, and put them in a lightly oiled oven proof dish. Pour the wine into the dish and bake the tomatoes until done, about 45 minutes. Serve either hot or cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.36 Kcal (764 kJ) | ||
| Calories from fat | 97.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.83g | 17% | |
|---|---|---|---|
| Cholesterol | 4.44mg | 1% | |
| Sodium | 32.34mg | 1% | |
| Potassium | 101.77mg | 2% | |
| Total Carbs | 14.8g | 5% | |
| Sugars | 1.11g | 4% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 3.1g | 6% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 7.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 225.32 Kcal (943 kJ) | ||
| Calories from fat | 120.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.38g | 17% | |
|---|---|---|---|
| Cholesterol | 5.49mg | 1% | |
| Sodium | 39.96mg | 1% | |
| Potassium | 125.75mg | 2% | |
| Total Carbs | 18.29g | 5% | |
| Sugars | 1.37g | 4% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 3.83g | 6% | |
| Vitamin C | 5.4mg | 7% | |
| Iron | 0.8mg | 4% | |
| Calcium | 8.9mg | 1% | |
* 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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