Recipe courtesy of Rachael Ray
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Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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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