Stuffed tomatoes with salsa verde

Stuffed tomatoes with salsa verde

Rustic, delicious and beautiful. Ripe and low-carb. You can fill these robust juicy tomatoes with basically anything, depending on what you're in the mood for. We went for a ground chicken and parmesan-cheese filling and whipped up a classic salsa verde that adds additional flavor and certainly brightens up the color palette on your plate.

Stuffed tomatoes with salsa verde

Rustic, delicious and beautiful. Ripe and low-carb. You can fill these robust juicy tomatoes with basically anything, depending on what you're in the mood for. We went for a ground chicken and parmesan-cheese filling and whipped up a classic salsa verde that adds additional flavor and certainly brightens up the color palette on your plate.
USMetric
4 servingservings

Ingredients

Salsa verde
  • ½ cup (¼ oz.) 120 ml (8 g) fresh parsley, chopped
  • ½ oz. 14 g anchovies
  • 2 tbsp 2 tbsp small capers
  • ½ tbsp ½ tbsp white wine vinegar
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • ½ cup 120 ml olive oil
  • salt and pepper, to taste
Stuffed tomatoes
  • 2 lbs (5 cups) 900 g (1.2 liters) big tomatobig tomatoes
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
  • 2 tbsp 2 tbsp olive oil
  • 1 lb 450 g ground chicken
  • 1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese
  • 1 1 eggeggs
  • 2 tbsp 2 tbsp tomato paste
  • 1 tbsp 1 tbsp dried oregano
  • salt and pepper, to taste
Wax beans
  • 1 lb 450 g wax beans or fresh green beans
  • ¼ cup 60 ml olive oil
  • salt
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Instructions

  1. Preheat the oven to 400°F (200°C)
  2. Mix ingredients for the salsa verde with a hand mixer or in a blender. Let it rest at room temperature.
  3. Cut off the top of the tomatoes and scoop out the insides with a spoon. Reserve both the tops and insides. Place the hollowed-out tomatoes in a baking dish.
  4. Finely chop the tomato insides, onion, and garlic. Sauté in olive oil for a few minutes on medium heat, until most of the liquid has evaporated. Salt and pepper.
  5. Combine ground chicken, shredded parmesan, egg, tomato paste, and oregano in a bowl. Add the tomato and onion mixture. Salt and pepper to taste.
  6. Fill the tomatoes and return the tops. Bake for 30-40 minutes in the oven, depending on size. Remove from the heat and let cool slightly. Tomatoes contain a lot of water and they can get really hot!
  7. Serve with salsa verde, freshly cooked wax beans, and olive oil.

 

Tip!

Salsa verde tastes best at room temperature. If you have any leftovers, you can store in the refrigerator for 4-5 days or in the freezer up to one month.

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One comment

  1. Carlos
    That is NOT "Salsa Verde" at all

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