Baked tomatoes stuffed with oatmeal and cheese

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 8 stuffed tomatoes

Nutritional value per serving:

Calories 170, total fat 10 G., saturated fats 5 G., proteins 5 G., carbohydrates 14 G., fiber 3 G., cholesterol 15 mg, sodium 280 mg, sugar 0 G.

Juicy and sweet summer tomatoes make a wonderful base for stuffed appetizers. Fill them with a mixture of rolled oats, grated Parmesan, lemon zest, green onions, and butter, then bake in the oven until the filling is warmed through and crispy on top. This makes a delicious and healthy low-calorie appetizer that can be served as a side dish, for example, with roast chicken or steak. Sprinkle the stuffed tomatoes with fresh basil for a bright and impressive presentation.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 medium tomatoes
1 tbsp. l. olive oil
3/4 cup rolled oats
1/3 cup whole wheat flour
2 green onions (about 3 tbsp)
Finely grated zest of 1 lemon
60 g finely grated Parmesan (about 3/4 cup)
60g chilled unsalted butter, cut into 1cm cubes.
4 large fresh basil leaves, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, rolled oats, Parmesan cheese, green onions, lemon zest, basil

Cooking the dish according to the recipe:

Place a rack on the top shelf of the oven and preheat the oven to 200°C.
Cut 0.5 cm off the tops of each tomato. Using a spoon, scoop out half the pulp. Discard the pulp or set aside for another use. Rub the outside of the tomatoes with a thin layer of oil and drizzle the inside with the remaining oil. Sprinkle the inside of the tomatoes with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper. Place the tomatoes in a 22 x 32 cm baking dish and set aside.

In a medium bowl, combine the oats, flour, green onions, lemon zest, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Using your fingers, work the butter into the mixture until it resembles coarse crumbs. Spread the oat mixture evenly over the prepared tomatoes.
Bake until the tomatoes are soft and the filling is golden brown and crisp, 45 to 50 minutes, rotating the pan halfway through.
Carefully transfer the tomatoes to a serving dish and sprinkle with chopped basil.

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