Vine Ripe Tomatoes Stuffed With Herb And Almond Gremolata

Recipe Ingredients

4		Yellow or red vine ripe tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	355ml	Fresh parsley tops
		= (the yield of 1 large bundle)
1		Garlic clove - cracked away from
		Skin
2		Lemons - zested
1 teaspoon	5ml	Crushed red pepper flakes
1 teaspoon	5ml	Coarse salt
2 tablespoons	30ml	Rosemary leaves - (to 3)
1/2 cup	46g / 1.6oz	Sliced almonds - (4 oz)
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Extra-virgin olive oil

Recipe Instructions

Cut the tops of the tomatoes and seed with a spoon to hull them completely of seeds and liquid. Season the inside of the tomatoes with salt and pepper.

Place parsley in a food processor. Add garlic, lemons zest, red pepper flakes, salt, rosemary almonds, vinegar and oil to the processor. Pulse grind the mixture to combine.

Stuff 1/4 of the gremolade into each tomato and serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D22) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.