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Tomatoes Au Gratin’

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. a tablespoonful of raspings
  2. 2 pinches of salt
  3. 2 tablespoon fills of oil
  4. 8 tomatoes

Possible health benefits

General information, not medical advice.

  1. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Take 8 tomatoes, 2 indies diameter ;
  2. pare off the skin round the stalk, and make an oiiening, 1 inch diameter, in the tomatoes, to allow of taking out the seeds, with the handle of a teaspoon ;
  3. season with 2 pinches of salt, and 2 small pinclies of pepjicr ;
  4. rre[)aresome/A2^5 herbes stuffing, as for Mushrooms au Gmtin (vide page 170) ;
  5. fill the hollow in each tomato with it ;
  6. Tut 2 tablespoon fills of oil in a sawte'-pan ;
  7. set the tomatoes in it ;
  8. sprinkle over half a tablespoonful of raspings;
  9. put in a brisk oven, for eight minutes ;
  10. dish up ;
  11. and serve.

Plating