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Vine Ripe Tomatoes Stuffed With Herb And Almond Gremolata

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Yellow or red vine ripe tomatoes

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1 1/2 cups 355ml Fresh parsley tops

  5. 1 large bundle

  6. 1 Garlic clove - cracked away from

  7. Skin

  8. 2 Lemons - zested

  9. 1 teaspoon 5ml Crushed red pepper flakes

  10. 1 teaspoon 5ml Coarse salt

  11. 2 tablespoons 30ml Rosemary leaves - (to 3)

  12. 1/2 cup 46g / 1.6oz Sliced almonds - (4 oz)

  13. 1 tablespoon 15ml Red wine vinegar

  14. 1 tablespoon 15ml Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. This recipe yields 4 servings.

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