Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata

Save Recipe
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
Share This Recipe


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


  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.
Stuffing and Dressing Do's and Don'ts
14m Easy 91%
Vegetarian Pot Stickers
32m Easy 100%
Vegetarian Italian Chopped Salad
22m Easy 99%
Easy Fruit and Nut Granola
16m Easy 96%