Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 yellow or red vine ripe tomatoes
  • Salt and pepper
  • 1 1/2 cups fresh parsley tops, the yield of 1 large bundle
  • 1 clove garlic, cracked away from skin
  • 2 lemons, zested
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon coarse salt
  • 2 to 3 tablespoons rosemary, a few sprigs, leaves stripped from stems
  • 1/2 cup sliced almonds, 4 ounces, a couple of handfuls
  • 1 tablespoon red wine vinegar, a splash
  • 1 tablespoon extra-virgin olive oil, a good drizzle
Directions

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.


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