Tomatoes Stuffed with Olive Tapenade
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
165
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 289 mg | (7 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tapenade
- 250 grams black Olives (pitted)
- 1 garlic clove (peeled)
- 25 grams Caper (from a jar)
- 50 grams Anchovy fillet (in salt, rinsed, drained well)
- 1 pinch dry thyme (rubbed)
- 2 Tbsps olive oil
- peppers
- For the tomatoes
- 4 Plum tomato (ripe)
- 3 Tbsps parsley (chopped)
Preparation steps
1.
Add the olives, peeled garlic clove, anchovy fillets, drained capers, and thyme to a blender and puree about 2 minutes to obtain a fine paste. Season with salt, pepper and olive oil.
2.
Rinse tomatoes, cut a thin bottom (base) and a lid and scoop out the tomato flesh with a little spoon.
3.
Fill tomatoes with the tapenade and sprinkle with parsley.
4.
Serve with fresh white bread, if desired.
