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    You are in: Home / Recipes / Tomatoes Fribourg Style (Tomates Fribourgeoises) Recipe
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    Tomatoes Fribourg Style (Tomates Fribourgeoises)

    Tomatoes Fribourg Style (Tomates Fribourgeoises). Photo by Starrynews

    1/1 Photo of Tomatoes Fribourg Style (Tomates Fribourgeoises)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    lazyme's Note:

    The tomato only found its way into Swiss recipes in the 16th century after Christopher Columbus introduced it to Europe from South America. This recipe, from the canton of Fribourg, uses Gruyère cheese and potatoes as stuffing, whereas, in the canton of Valais seasoned raw eggs are used for stuffing. This is suggested as a side for perch. From Easy Menu Cooking the Swiss Way, Helga Hughes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Wash and halve tomatoes.
    3. 3
      Scoop out most of the flesh and discard liquid and seeds.
    4. 4
      Sprinkle each tomato half with 1/2 tablespoon brown sugar.
    5. 5
      Mix 1/2 cup grated cheese with mashed potatoes, white parts of green onion, and pepper.
    6. 6
      Stuff each tomato with equal amounts.
    7. 7
      Dot each with a little butter.
    8. 8
      Place into a well-greased, shallow baking dish and bake for 10 minutes.
    9. 9
      Remove, sprinkle with remaining cheese, and bake for another 5 minutes.
    10. 10
      Remove, sprinkle with remaining green onion and serve.

    Ratings & Reviews:

    • on June 27, 2011

      55

      What a simple and interesting side dish! I used leftover mashed potatoes and skipped adding butter. This was very much enjoyed. Thanks for sharing! ZWT7

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tomatoes Fribourg Style (Tomates Fribourgeoises)

    Serving Size: 1 (227 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 214.6
     
    Calories from Fat 66
    30%
    Total Fat 7.3 g
    11%
    Saturated Fat 4.1 g
    20%
    Cholesterol 24.3 mg
    8%
    Sodium 392.2 mg
    16%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 2.7 g
    11%
    Sugars 10.8 g
    43%
    Protein 8.9 g
    17%

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