4 large tomatoes (680 g)
For the filling
2 cups of broccoli florets (110 g)
1/2 cup of water (120 ml)
3 tablespoons of olive oil
3 cloves of garlic, minced
3 slices of bread, cut into small pieces (80 g)
1/2 teaspoon of salt
4 large tomatoes (680 g)
For the filling
2 cups of broccoli florets (110 g)
1/2 cup of water (120 ml)
3 tablespoons of olive oil
3 cloves of garlic, minced
3 slices of bread, cut into small pieces (80 g)
1/2 teaspoon of salt
Preheat the oven to 350°F
Cut off the top of each tomato, discard and remove the seeds
Place the tomatoes on paper towels with the cut side facing down. Reserve
n Prepare the filling: in a medium saucepan, combine the broccoli, water, cover, and cook over high heat until tender (approximately 8 minutes)
Drain and reserve
In a medium skillet, heat the olive oil and garlic, sautéing occasionally, until the garlic starts to brown (approximately 1 minute)
Add the bread and fry, stirring constantly, until golden brown (approximately 1 minute)
Transfer to a processor, add the reserved broccoli, salt, and process until smooth (approximately 1 minute)
Fill the tomatoes with this mixture
Arrange them on a baking dish and bake in the preheated oven until the filling is lightly golden (approximately 5 minutes)
Transfer to a serving platter and serve immediately
180 calories per unit
