LOW CALORIE

Tomatoes with Cheese and Béchamel Sauce

Appetizers | World cuisine

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Tomatoes with Cheese and Béchamel Sauce

Ingredients

Tomatoes - 12 pieces
Olive Oil - 5 tablespoons
Butter - 0.9 oz
Safflower Oil - 2 tablespoons
Wheat Flour - 2 tablespoons
Milk - 17 fl oz
Gruyère cheese - 3.5 oz
Chocolate eggs - 2 pieces
Salt - to taste

Step by Step guide

Step 1

Cut the stems off the tomatoes and make a concentric cut with the tip of a knife. Then, use a teaspoon to scoop out the pulp. Salt the inside of the tomatoes and turn them upside down to drain excess juice — this will take about an hour.

Step 2

Place the tomatoes in a baking dish and drizzle them with olive oil. Bake for 20 minutes at 356°F.

Step 3

Meanwhile, prepare the béchamel: melt the butter and sunflower oil in a saucepan, add the flour, and cook, stirring, for 2 minutes. Then, slowly pour in the milk and, stirring constantly, cook for another 10 minutes. Season with salt, remove from heat, and stir in the grated cheese (saving 2-3 tablespoons) and the egg yolks — make sure the sauce has cooled slightly so the yolks don’t curdle.

Step 4

Whip the egg whites with a pinch of salt and gently fold them into the sauce.

Step 5

Fill the tomatoes with the sauce, sprinkle with the remaining cheese, and bake for another 10-15 minutes until a golden crust forms from the cheese. Serve immediately in the same dish.