Time: 1 hour.
Complexity: easily
Servings: 8

Oatmeal stuffed tomatoes.

Juicy, ripe August tomatoes are the perfect companion for this delicious oatmeal-filled appetizer, made as a low-calorie side dish that complements roast chicken or steak perfectly.

Ingredients:

• 8 medium tomatoes
• 1 tbsp. l. olive oil
• 3/4 cup oatmeal
• 1/3 cup whole wheat flour
• 2 green onions, finely chopped
• Finely grated zest of 1 large lemon
• 60 g finely grated Parmesan
• 4 tbsp cold butter, cut into 1cm cubes.
• 4 large basil leaves, finely chopped

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

tomatoes, rolled oats, whole grain flour, Parmesan cheese, green onions, basil

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Preparation:

Step 1
• Place a rack in the top part of the oven and preheat to 200°C.
  
  Cut off the top (about 1 cm) of each tomato and remove them. Use a spoon to scoop out about half the tomato pulp. Using your hands, coat the tomatoes with oil, and squeeze the remaining oil inside the tomatoes. Add 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
  
  Place tomatoes on a 23 x 33 cm baking sheet or dish.
Step 2
• In a medium bowl, combine the oats, flour, green onions, lemon zest, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Using your fingers, work the butter into the mixture until it resembles coarse crumbs. Evenly fill the tomatoes with the oat mixture.
Step 3
• Bake until the tomatoes are soft and the crumble is golden brown and crisp, 45 to 50 minutes. Turn the pan over halfway through.
  
  Carefully transfer the tomatoes to a serving platter and garnish with basil leaves.

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