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Recipe courtesy of Rachael Ray

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Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata

Total:: 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.

My Private Notes

Name: Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
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