Directions:
- In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper. Add broth; toss to coat.
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato. Place in a greased 11-in. x 7-in. baking dish. Place remaining stuffing around tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until tomatoes are tender. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.01 Kcal (1013 kJ) | ||
| Calories from fat | 175.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.54g | 30% | |
|---|---|---|---|
| Cholesterol | 38.92mg | 13% | |
| Sodium | 214.02mg | 9% | |
| Potassium | 385.55mg | 8% | |
| Total Carbs | 13.4g | 4% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 4.61g | 9% | |
| Vitamin C | 21.6mg | 36% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 31.35 Kcal (131 kJ) | ||
| Calories from fat | 22.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 30% | |
|---|---|---|---|
| Cholesterol | 5.04mg | 13% | |
| Sodium | 27.72mg | 9% | |
| Potassium | 49.94mg | 8% | |
| Total Carbs | 1.74g | 4% | |
| Sugars | 0.62g | 19% | |
| Dietary Fiber | 0.27g | 8% | |
| Protein | 0.6g | 9% | |
| Vitamin C | 2.8mg | 36% | |
| Calcium | 4.5mg | 3% | |
* 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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