Tomatoes Fribourg style
Summary
Yield
Source Swiss cuisine
Prep time 45 minutes Recipes Side dish Vegetables Switzerland Gluten free Europe Easy
Description
This recipe comes from the canton of Fribourg, where tomatoes are stuffed with Gruyere cheese and potatoes. To prepare tomatoes as in the canton of Valais, the stuffing should be seasoned raw eggs.
Ingredients
2 tomatoes (large, washed and halved) 4 Teaspoon brown sugar 3⁄4 Cup cheese (grated Gruyere or Swiss cheese) 2 Cup potato mash 1 green onon (chopped, white only) 1 Pinch white pepper butter 4 Teaspoon chives (chopped fresh chives, as garnish)
Instructions
- Preheat oven to 350° F (175° C).
- Scoop out most of the flesh from each tomato half, discarding discard liquid and seeds. Sprinkle the flesh with 1 teaspoon brown sugar.
- Mix 1/2 cup grated cheese with mashed potatoes, onion, and season with pepper. Stuff each tomato with equal amounts.
- Place tomatoes into a buttered, shallow oven proof pan and dot each with a little butter. sprinkle with remaining cheese and bake for 15 minutes.
- Remove from the oven, sprinkle with chopped chives and serve.
Notes
Waste not, want not. There is a use for the scooped out tomato in this Swiss poached perch recipe. Serve the tomatoes as a side to the perch and there are not leftovers.
Why sugar? Tomatoes are acid and a little sugar makes their taste more palatable.
It is perfectly all right to use leftover mashed potatoes. If in a hurry, use prepared instant mash.
When seasoning the filling, remember the potato mash already has already been seasoned and the cheese is savory. There would not be any need for extra salt, and only a dash of pepper should be required.
Substitute butter with margarine or cooking oil spray, if you wish.
Ingredients, metric
2
large tomatoes, washed and halved
20 g
brown sugar
150 g
finely grated Gruyere or Swiss cheese
300 g
mashed potatoes
1
green onion, chopped, white only
dash
white pepper
butter
20 g
chopped fresh chives, to garnish
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
298.77
Calories From Fat (42%)
126.07
% Daily Value
Total Fat 14.06g
22%
Saturated Fat 7.45g
37%
Cholesterol 41.46mg
14%
Sodium 412.23mg
17%
Potassium 599.04mg
17%
Carbohydrates 35.26g
12%
Dietary Fiber 2.90g
12%
Sugar 16.64g
Sugar Alcohols 0.00g
Net Carbohydrates 32.36g
Protein 9.00g
18%
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Summary
| Yield | |
|---|---|
| Source | Swiss cuisine |
| Prep time | 45 minutes |
| Recipes | Side dish Vegetables Switzerland Gluten free Europe Easy |
Description
This recipe comes from the canton of Fribourg, where tomatoes are stuffed with Gruyere cheese and potatoes. To prepare tomatoes as in the canton of Valais, the stuffing should be seasoned raw eggs.
Ingredients
| 2 | tomatoes (large, washed and halved) | |
| 4 | Teaspoon | brown sugar |
| 3⁄4 | Cup | cheese (grated Gruyere or Swiss cheese) |
| 2 | Cup | potato mash |
| 1 | green onon (chopped, white only) | |
| 1 | Pinch | white pepper |
| butter | ||
| 4 | Teaspoon | chives (chopped fresh chives, as garnish) |
Instructions
- Preheat oven to 350° F (175° C).
- Scoop out most of the flesh from each tomato half, discarding discard liquid and seeds. Sprinkle the flesh with 1 teaspoon brown sugar.
- Mix 1/2 cup grated cheese with mashed potatoes, onion, and season with pepper. Stuff each tomato with equal amounts.
- Place tomatoes into a buttered, shallow oven proof pan and dot each with a little butter. sprinkle with remaining cheese and bake for 15 minutes.
- Remove from the oven, sprinkle with chopped chives and serve.
Notes
Waste not, want not. There is a use for the scooped out tomato in this Swiss poached perch recipe. Serve the tomatoes as a side to the perch and there are not leftovers.
Why sugar? Tomatoes are acid and a little sugar makes their taste more palatable.
It is perfectly all right to use leftover mashed potatoes. If in a hurry, use prepared instant mash.
When seasoning the filling, remember the potato mash already has already been seasoned and the cheese is savory. There would not be any need for extra salt, and only a dash of pepper should be required.
Substitute butter with margarine or cooking oil spray, if you wish.
Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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Remarkable
Tomatoes came into European cooking -and Swiss cooking- in the 16th century, after Christopher Columbus brought the plants back from his travels to South America. Tomatoes are not the only unknown delicacy Columbus brought back, there are also corn, squashes, peppers – chili peppers have spread over the world - and also vanilla and chocolate.
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Tomatoes Fribourg style