Ingredients
Method
- Preheat Oven to 400°F.
- Remove the top from the tomatoes and scoop out the inside, leaving enough room to keep the shell intact. Chop the pulp, place in a bowl and seat aside.
- Sauté diced onion in 2 tbsp of olive oil until translucent, about 5 minutes.
- Add minced garlic and sauté for about 1 minute, until fragrant.
- Add the pulp of the tomatoes to the sautéed onions and cook until most of the water is evaporated, about 10 minutes. Season with salt and pepper.
- Allow the cooked tomatoes to cool.
- Toast the keto bread and shred with your hands, soak in water. Set aside.
- Meanwhile, lightly toast the pine nuts in a small pan for about 3-5 minutes. Set aside.
- Combine the cooled cooked tomatoes, ground pork, parmesan reggiano, keto bread, egg, pine nuts, parsley, nutmeg, salt and pepper.
- Sprinkle a small amount of the mozarella inside the bottom of each tomato and add the filling. (Save most of the mozarella for later).
- Place the stuffed tomatoes on a baking tray and bake for 45 minutes.
- Remove the stuffed tomatoes from the oven and top with the remaining mozarella. Cook for another 10-15 minutes until the cheese is melted.
- Serve immediatly and enjoy!
Notes
Nutrition Information (Per Stuffed Tomato):
- 349 Calories
- 10.4g Carbohydrates
- 2.1g Fiber
- 24.7g Fat
- 21.9g Protien