Oyster Stuffed Tomatoes
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Your guests will be delighted when you add a taste of the sea to your tomatoes by stuffing them with oysters.
- 12 grape or cherry tomatoes
- 1 3.75 ounce can smoked oysters, drained
- 1 tsp finely chopped fresh parsley
- Slice the tomatoes about 2/3 of the way through, with the stem end facing down. Gently open the tomato and stuff with an oyster. Arrange on a plate, sprinkle with the parsley and serve.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 19 (28%)
(3%)Total Fat 2g
(3%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Total Carbohydrate 6g
(2%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.