Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 140
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 455
- Total: 10 min
- Prep: 10 min
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.