Matzo Stuffed Tomatoes Provencal
This Passover version of tomatoes Provencal uses crushed matzo, herbes de provence and Parmesan and stuffed into tomatoes.
Servings: 4 servings
Calories: 102kcal
Cost: $10
Equipment
Ingredients
- 3 medium-large vine tomatoes cut in half and seeds and juice removed
- 2 matzo crackers finely ground
- 2 tablespoons water
- 1 tablespoon Herbes de Provence
- 1 garlic clove finely chopped or grated
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for drizzling
- Parsley chopped for garnish
Instructions
- Pre-heat oven to 400 degrees Fahrenheit.
- Cut the tomatoes in half and scoop out the seeds
- Sprinkle salt onto tomato halves and drizzle a shallow baking sheet or dish with olive oil and place tomatoes on top, cut size facing up.
- In a bowl, add the ground Matzo and water to moisten and mix together.
- Add the herbs de Provence, Parmesan cheese, garlic and salt and pepper and mix to combine.
- Stuff each tomato with matzo parmesan mixture, gently pressing down on the topping to get the filling into the tomato cups.
- Drizzle the stuffed tomatoes with olive oil and bake for 20-22 minutes until the tomatoes begin to soften and the topping begins to brown.
Notes
Thi recipe is best served the same day but can be served warmed or at room temperature.
The matzo mixture can be made ahead of time and kept seperate before stuffing.
Nutrition
Calories: 102kcal | Carbohydrates: 17g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 115mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 861IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 2mg