Photo: Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata Recipe
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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By absolutromantic...
Albany, NY
on July 16, 2006
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I was skeptical after reading some of the bad reviews, but this was fantastic! My favorite recipe by Rachel that I've tried so far. The gremolata was delicious in the tomatos, but would also make a great fancy spread for crackers, dip for veggies, etc. Since I'm only cooking for one, I had plenty of extra, and I blended it up with some chickpeas to make it into a spicy hummus. Delicious!
Warning: it does come out a bit spicy, so you may want to go a bit light on the red pepper flakes if you don't like things hot.
By sunlight3645_44...
Perris, CO
on December 16, 2005
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flavors did not go well together. I used the insides of the tomatoe with garlic and small pieces' of crusty tuscan breadalong with all other ingrediants and left out the almonds. Much better.
By sunshine_2983224
ketchikan, AK
on August 25, 2005
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I thought it didn't have enough different tastes to it besides parsley. I think that the flavors didn't blend very well.
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